Sensors for Olfaction and Taste

Dear Colleagues,

Living organisms sensitively perceive trace amounts of chemical substances (odorants and tastants) in the environment to exhibit adaptive behaviors. The mechanism of biological chemosensory perception has been the focus of attention in various scientific fields over the years. Many researchers have clarified the mechanisms of chemosensory systems, from mechanisms related to genetic information to those related to chemical reception, information processing, and behavioral expression, and it is now possible to reconstruct these mechanisms using engineering technologies. In particular, focusing on olfaction in living organisms, odor-sensing technologies with higher sensitivity and selectivity than expected have been proposed, and some of them are now being studied for practical applications. In addition, by combining such sensors with information processing and robotics technologies, a variety of application technologies are being developed, such as odor information processing and mobile robots equipped with odor source search algorithms. The aim of this Special Issue is to present the latest research on the mechanisms of olfaction and taste in living organisms, and the sensing technologies related to them. We welcome contributions on olfactory mechanisms, their information processing, behavioral algorithms, mobile robots, and their combinations, which are expected to be applied to sensing technologies.

Dr. Hidefumi Mitsuno
Dr. Takeshi Sakurai
Dr. Noriyasu Ando
Guest Editors

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