Implications of Taste and Olfaction in Nutrition and Health

Dear Colleagues,

Taste and olfaction are sensory modalities that act synergistically to orchestrate behaviours essential for survival, such as interactions with the environment, nutrient-rich food identification, and avoidance of noxious substances. Olfaction participates in long-range recognition, while taste mediates short-range detection and it the final mediator between acceptance or rejection. Taste and olfaction are fundamental determinants driving food preferences and therefore diet, nutrition, and health. Chemosensory perception plays important roles also in various extra-oral tissues where it mediates diverse physiological functions, the variations of which are associated with several human disorders. Critical investigation on how chemicals are detected at the periphery and how the information is conveyed and integrated at central level could shed additional light on processes such as food intake regulation, eating behaviour, and physio-pathological mechanisms. For this Special Issue on “Implications of Taste and Olfaction in Nutrition and Health,” we invite original research articles and comprehensive reviews that focus on taste and olfactory perception, food preferences, and their implications in nutrition and/or health outcomes.

Potential topics include, but are not limited to:

• the molecular basis of taste and olfactory perception;
• how pathological conditions, medical treatments, aging processes, or microbiota  affect taste and olfactory perception, eating behavior, or health;
• physiological factors that impact taste and olfactory perception and food preferences in humans and clinical and pre-clinical models;
• the genetic factors involved in taste and olfactory perception.

Dr. Melania Melis
Prof. Dr. Iole Tomassini Barbarossa
Prof. Dr. Giorgia Sollai
Guest Editors

Manuscript Submission Information

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