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Waste Management through Composting: Challenges and Potentials Open
Composting is the controlled conversion of degradable organic products and wastes into stable products with the aid of microorganisms. Composting is a long-used technology, though it has some shortcomings that have reduced its extensive us…
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Role of Lipids in Food Flavor Generation Open
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heat…
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Predicting human olfactory perception from chemical features of odor molecules Open
How will this molecule smell? We still do not understand what a given substance will smell like. Keller et al. launched an international crowd-sourced competition in which many teams tried to solve how the smell of a molecule will be perce…
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The structural basis of odorant recognition in insect olfactory receptors Open
Olfactory systems must detect and discriminate amongst an enormous variety of odorants 1 . To contend with this challenge, diverse species have converged on a common strategy in which odorant identity is encoded through the combinatorial a…
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The Role of Odor-Evoked Memory in Psychological and Physiological Health Open
This article discusses the special features of odor-evoked memory and the current state-of-the-art in odor-evoked memory research to show how these unique experiences may be able to influence and benefit psychological and physiological hea…
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Olfactory learning skews mushroom body output pathways to steer behavioral choice in Drosophila Open
Learning permits animals to attach meaning and context to sensory stimuli. How this information is coded in neural networks in the brain, and appropriately retrieved and utilized to guide behavior, is poorly understood. In the fruit fly ol…
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Ionotropic Chemosensory Receptors Mediate the Taste and Smell of Polyamines Open
The ability to find and consume nutrient-rich diets for successful reproduction and survival is fundamental to animal life. Among the nutrients important for all animals are polyamines, a class of pungent smelling compounds required in num…
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Insect olfaction and the evolution of receptor tuning Open
Insects detect odorants primarily using odorant receptors (OR) housed in the dendritic membrane of olfactory sensory neurons (OSN). Pioneering studies indicated that insects, like mammals, detect odorants in a combinatorial fashion with a …
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Aversive Learning and Appetitive Motivation Toggle Feed-Forward Inhibition in the Drosophila Mushroom Body Open
In Drosophila, negatively reinforcing dopaminergic neurons also provide the inhibitory control of satiety over appetitive memory expression. Here we show that aversive learning causes a persistent depression of the conditioned odor drive t…
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The wiring diagram of a glomerular olfactory system Open
The sense of smell enables animals to react to long-distance cues according to learned and innate valences. Here, we have mapped with electron microscopy the complete wiring diagram of the Drosophila larval antennal lobe, an olfactory neur…
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Complementary codes for odor identity and intensity in olfactory cortex Open
The ability to represent both stimulus identity and intensity is fundamental for perception. Using large-scale population recordings in awake mice, we find distinct coding strategies facilitate non-interfering representations of odor ident…
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Drosophila Avoids Parasitoids by Sensing Their Semiochemicals via a Dedicated Olfactory Circuit Open
Detecting danger is one of the foremost tasks for a neural system. Larval parasitoids constitute clear danger to Drosophila, as up to 80% of fly larvae become parasitized in nature. We show that Drosophila melanogaster larvae and adults av…
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Drosophila mushroom bodies integrate hunger and satiety signals to control innate food-seeking behavior Open
The fruit fly can evaluate its energy state and decide whether to pursue food-related cues. Here, we reveal that the mushroom body (MB) integrates hunger and satiety signals to control food-seeking behavior. We have discovered five pathway…
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Insect Odorscapes: From Plant Volatiles to Natural Olfactory Scenes Open
Olfaction is an essential sensory modality for insects and their olfactory environment is mostly made up of plant-emitted volatiles. The terrestrial vegetation produces an amazing diversity of volatile compounds, which are then transported…
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A primacy code for odor identity Open
Humans can identify visual objects independently of view angle and lighting, words independently of volume and pitch, and smells independently of concentration. The computational principles underlying invariant object recognition remain mo…
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Genetic variation across the human olfactory receptor repertoire alters odor perception Open
Humans use a family of more than 400 olfactory receptors (ORs) to detect odors, but there is currently no model that can predict olfactory perception from receptor activity patterns. Genetic variation in human ORs is abundant and alters re…
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Algorithms for Olfactory Search across Species Open
Localizing the sources of stimuli is essential. Most organisms cannot eat, mate, or escape without knowing where the relevant stimuli originate. For many, if not most, animals, olfaction plays an essential role in search. While microorgani…
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Volatile compounds in meat and meat products Open
Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors c…
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Monoallelic Expression of Olfactory Receptors Open
The sense of smell collects vital information about the environment by detecting a multitude of chemical odorants. Breadth and sensitivity are provided by a huge number of chemosensory receptor proteins, including more than 1,400 olfactory…
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Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review Open
Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed t…
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Insights into flavor and key influencing factors of Maillard reaction products: A recent update Open
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction…
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Effects of olfactory training: a meta-analysis Open
The neural plasticity of the olfactory system offers possibilities of treatment in terms of stimulation of the sense of smell, and different studies have suggested effectiveness of smell training, i.e., daily exposition to certain odors. T…
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Direct neural pathways convey distinct visual information to Drosophila mushroom bodies Open
Previously, we demonstrated that visual and olfactory associative memories of Drosophila share mushroom body (MB) circuits (Vogt et al., 2014). Unlike for odor representation, the MB circuit for visual information has not been characterize…
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Discovery of Volatile Biomarkers of Parkinson’s Disease from Sebum Open
Parkinson's disease (PD) is a progressive, neurodegenerative disease that presents with significant motor symptoms, for which there is no diagnostic chemical test. We have serendipitously identified a hyperosmic individual, a "Super Smelle…
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins Open
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strong…
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Food odors trigger Drosophila males to deposit a pheromone that guides aggregation and female oviposition decisions Open
Animals use olfactory cues for navigating complex environments. Food odors in particular provide crucial information regarding potential foraging sites. Many behaviors occur at food sites, yet how food odors regulate such behaviors at thes…
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Widespread receptor-driven modulation in peripheral olfactory coding Open
The perception of complex scents It is generally assumed that olfactory receptors faithfully report information to the brain in the form of a linear, additive code. However, under realistic conditions, the olfactory system handles a far mo…
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Fast near-whole–brain imaging in adult Drosophila during responses to stimuli and behavior Open
Whole-brain recordings give us a global perspective of the brain in action. In this study, we describe a method using light field microscopy to record near-whole brain calcium and voltage activity at high speed in behaving adult flies. We …
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Odor identification and Alzheimer disease biomarkers in clinically normal elderly Open
In CN elderly, worse odor identification was associated with markers of neurodegeneration. Furthermore, individuals with elevated cortical amyloid and thinner EC exhibited worse odor identification, elucidating the potential contribution o…
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A principal odor map unifies diverse tasks in olfactory perception Open
Mapping molecular structure to odor perception is a key challenge in olfaction. We used graph neural networks to generate a principal odor map (POM) that preserves perceptual relationships and enables odor quality prediction for previously…