Search results for "chemical senses"
showing 3 items of 3 documents
Wine bouquet: the perceptual integration of chemical complexity
2011
Although hundreds of chemical compounds have been identified in grapes and wine, it has been repeatedly demonstrated that only a small fraction of these compounds in reality contribute to the flavor of wine. These compounds have the ability to activate at least one of the chemical senses located in the mouth and in the nose. Even if the actual number of flavor compounds is reduced, when compared to wine chemical complexity, the mixture of stimuli is transformed into a mixture of sensory signals that is integrated all along the sensory pathways to give rise to the wine’s bouquet. During this integration process, perceptual interactions, within and between senses, are likely to occur [1]. Bei…
Fos mapping of brain activation induced by the mammary pheromone in the newborn rabbit
2010
The female European rabbit, Oryctolagus cuniculus, displays a surprising maternal behaviour. Indeed, she comes into the nest only once per day and for a very brief period (3-4 minutes), almost exclusively to nurse. A pheromonal signal identified as the 2-methylbut-2-enal and named the mammary pheromone (MP) is emitted in milk by all lactating rabbit females. This chemosensory cue induces typical head-searching and oral-seizing movements in newborn rabbits usually involved in the localisation of the nipples. The MP therefore appears as a biological signal important for sucking, survival and growth in pups. To date, only few data are available regarding the neuronal substrate which sustains t…
Ces molécules qui éveillent nos papilles
2017
The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.