Molecular Mechanisms Subserving Taste and Olfaction Systems

Dear Colleagues,

Olfaction and gustation are the two main sensory systems that subserve nutrition. Our ability to rapidly and accurately sense the odorants and tastants released from foods enables us to locate, select, and ingest the essential compounds required for good health and survival, and avoid those that may be detrimental. Although both chemosensory systems come hardwired to detect these biologically significant substances in the environment, they are also highly plastic, shaped by experience and physiological conditions. Empirical evidence has showcased the sheer complexity of canonical and non-canonical molecular machinery present in chemosensory end organs and pathways, through which their signals are broadcast to higher-order brain areas for integrative processing. However, precise knowledge on how these peripheral and central systems facilitate dynamic sensing and orchestrate adaptive behaviors, as well as how they are in turn regulated by diverse factors (such as genes, diets and disease states across the lifespan), is lacking. For this Special Issue, we invite original research articles and critical reviews that advance our understanding of the molecular mechanisms that subserve chemosensory function.

Dr. Lindsey Schier
Guest Editor

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