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Chemical senses

L M Bartoshuk¹, G K Beauchamp

¹Department of Surgery, Yale University School of Medicine, New Haven, Connecticut 06520-8041.

Annual Review of Psychology

|January 1, 1994

Summary

Molecular biology advances our understanding of taste and smell, revealing distinct mechanisms for different tastes and the potential for human pheromones. Genetic variations can cause specific losses in these senses.

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Area of Science:

Neuroscience
Molecular Biology
Sensory Science

Background:

Recent molecular biology studies have significantly enhanced understanding of early olfactory and gustatory events.
Odorants interact with distinct receptor proteins, while tastes like salty and sour involve ion channels, and sweet and bitter involve receptor proteins.

Purpose of the Study:

To explore the molecular mechanisms underlying olfaction and taste.
To investigate the role of the vomeronasal organ (VNO) and the possibility of human pheromones.
To examine genetic variations and clinical pathologies affecting taste and smell.

Main Methods:

Molecular biology approaches to study receptor interactions.
Analysis of genetic variations causing sensory loss.
Clinical studies of olfactory and gustatory pathologies.

Main Results:

Different taste qualities (salty, sour, sweet, bitter) utilize distinct molecular pathways.
The vomeronasal organ (VNO) and accessory olfactory system are implicated in reproductive behavior, with emerging evidence for human pheromones.
Genetic variations lead to specific anosmias (e.g., androstenone) and altered taste perception (e.g., PROP), and clinical conditions like Kallmann's syndrome cause anosmia.

Conclusions:

Olfaction and taste employ diverse molecular mechanisms and have distinct functions, though they integrate to guide intake.
The olfactory system is more vulnerable than taste, with total anosmia being relatively common, while total ageusia is rare.
Individual differences in taste and smell perception are influenced by genetics and experience, highlighting the complexity of these senses.

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