Molecular and Cellular Mechanisms of Taste and Smell: From Physiology to Pathology

Dear Colleagues,

The senses of taste and smell are crucial for human nutrition, flavor perception, and overall quality of life. They work together to regulate behaviors crucial for survival, including environmental interactions, recognition of nutrient-rich foods, and avoidance of toxic compounds. Recent developments in molecular and cellular biology have significantly enhanced our comprehension of the mechanisms that govern chemosensory function, from the physiology of receptor signaling and neural processing to the pathological alterations. Dysfunctions in taste and smell are increasingly recognized as early markers or comorbidities in a wide range of conditions, such as neurodegenerative and psychiatric disorders, cancer, and treatment-related side effects, with significant impact on health and well-being. A comprehensive understanding of physiological function alongside pathological alterations is key to clarifying how taste and smell impact everyday life.

This Special Issue, ‘Molecular and Cellular Mechanisms of Taste and Smell: From Physiology to Pathology’, aims to bring together original research and reviews that explore the molecular and cellular basis of taste and smell in both health and disease. Potential topics include, but are not limited to, the molecular basis of taste and olfactory perception and the role of pathological conditions, aging, the microenvironment surrounding sensory receptor cells, and genetic variability in shaping chemosensory perception.

Dr. Mariano Mastinu
Guest Editor

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