Huntington Beach, CA--The Association for Chemoreception Sciences (AChemS), a US-based
scientific organization, is holding its 35th annual meeting. About 500 scientists are gathering to
present new information on the role of smell and taste in disease, nutrition, and social interactions in
humans as well as animals. Smell and taste play essential roles in our daily lives. These chemical
senses serve as important warning systems, alerting us to the presence of potentially harmful
situations or substances, including gas leaks, smoke, and spoiled food. Flavors and fragrances are
also important in determining what foods we eat and the commercial products we use. The
pleasures derived from eating are mainly based on the chemical senses. Thousands of Americans
experience loss of smell or taste each year resulting from head trauma, sinus disease, normal aging,
and neurological disorders, such as brain injury, stroke and Alzheimer's disease. By providing a
better understanding of the function of chemosensory systems, scientific and biomedical research is
leading to improvements in the diagnoses and treatment of smell and taste disorders.
Members of AChemS (http://www.
In addition, five special-subject symposia, three platform lectures, five poster sessions, and one workshop have been scheduled. During the four-day meeting 316 presentations will be made by scientists from around the world (see all scientific abstracts at http://www.achems.org/files/2013%20Annual%20Meeting/Program/FINAL%202013%20Abstracts.pdf).
Selected new discoveries to be presented at the meeting include:
To sleep, perchance to smell: Disrupting replay of recently learned odors during
sleep impairs the accuracy of odor memory
Does autism really affect sense of smell?
Pheromone-induced associative learning reinforces sexual attraction
Tasting and liking: unveiling the involvement of medial prefrontal cortex
Blood pressure responses to sodium and potassium: A matter of good taste
3-Minute smell test predicts risk of death
The brain processes sniffed odors as dynamic movies, not as static snapshots
Sweet and heat add when you eat: temperature affects the brain's response to
sweet taste (http://www.