Monell Chemical Senses Center
Research institute · University City
3500 Market St, Philadelphia, PA 19104
Highlights
Research institute studying taste and smell, with volunteer opportunities
Research institute studying taste and smell, with volunteer opportunities
"Researchers at the center, including scientist Pam Dalton, study the chemical senses and have explained why wasabi-like foods and chili peppers feel so different. Their work shows that wasabi, mustard and horseradish contain small, volatile isothiocyanates that mainly activate TRPA1 receptors; these vapors shoot up into the nasal passages to produce a quick, sinus-focused burning sensation that dissipates rapidly because isothiocyanates are water-soluble and wash away. By contrast, capsaicin in chiles activates TRPV1 receptors, is a larger, oil-soluble molecule that stays on oral tissues (and on lips, eyes and mucous membranes), and therefore produces a longer-lasting mouth burn that isn’t easily removed by saliva—explaining why dairy or oil-based drinks soothe chile heat better." - Cynthia Graber
"This Philadelphia research center studies the science of smell and provided expert explanation of parosmia as an incorrect aroma experience during recovery from anosmia: olfactory nerve pathways regenerate unevenly so only some chemical detectors return, producing distorted smells (for example, partial detection of the many chemicals that make up coffee aroma yields something unrecognizable)." - Lindsay Herring
Ken Bobst
Ellen B
Fujiko D.
Kimberly P.
