首页 > 最新文献

Chemical Senses最新文献

英文 中文
What are olfaction and gustation, and do all animals have them? 什么是嗅觉和味觉,所有动物都有吗?
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae009
Charles D Derby, John Caprio

Different animals have distinctive anatomical and physiological properties to their chemical senses that enhance detection and discrimination of relevant chemical cues. Humans and other vertebrates are recognized as having 2 main chemical senses, olfaction and gustation, distinguished from each other by their evolutionarily conserved neuroanatomical organization. This distinction between olfaction and gustation in vertebrates is not based on the medium in which they live because the most ancestral and numerous vertebrates, the fishes, live in an aquatic habitat and thus both olfaction and gustation occur in water and both can be of high sensitivity. The terms olfaction and gustation have also often been applied to the invertebrates, though not based on homology. Consequently, any similarities between olfaction and gustation in the vertebrates and invertebrates have resulted from convergent adaptations or shared constraints during evolution. The untidiness of assigning olfaction and gustation to invertebrates has led some to recommend abandoning the use of these terms and instead unifying them and others into a single category-chemical sense. In our essay, we compare the nature of the chemical senses of diverse animal types and consider their designation as olfaction, oral gustation, extra-oral gustation, or simply chemoreception. Properties that we have found useful in categorizing chemical senses of vertebrates and invertebrates include the nature of peripheral sensory cells, organization of the neuropil in the processing centers, molecular receptor specificity, and function.

不同动物的化学感官具有不同的解剖学和生理学特性,能够增强对相关化学线索的检测和辨别能力。人类和其他脊椎动物被认为有两种主要的化学感官,即嗅觉和味觉,它们之间的区别在于其进化过程中保存下来的神经解剖结构。脊椎动物的嗅觉和味觉之间的区别并不是基于它们生活的介质,因为最古老、数量最多的脊椎动物--鱼类--生活在水生生境中,因此嗅觉和味觉都发生在水中,并且都具有高灵敏度。嗅觉和味觉这两个词也经常被用于无脊椎动物,尽管这两个词并不是基于同源性。因此,脊椎动物和无脊椎动物的嗅觉和味觉之间的任何相似之处都是由于进化过程中的趋同适应或共同制约而产生的。将嗅觉和味觉归属于无脊椎动物的不妥之处导致一些人建议放弃使用这些术语,转而将它们和其他术语统一为一个类别--化学感觉。在这篇文章中,我们将比较不同类型动物的化学感官的性质,并考虑将它们分别称为嗅觉、口腔味觉、口外味觉或简单的化学感知。我们发现,在对脊椎动物和无脊椎动物的化学感官进行分类时,有用的特性包括外周感觉细胞的性质、处理中心的神经纤毛组织、分子受体的特异性和功能。
{"title":"What are olfaction and gustation, and do all animals have them?","authors":"Charles D Derby, John Caprio","doi":"10.1093/chemse/bjae009","DOIUrl":"10.1093/chemse/bjae009","url":null,"abstract":"<p><p>Different animals have distinctive anatomical and physiological properties to their chemical senses that enhance detection and discrimination of relevant chemical cues. Humans and other vertebrates are recognized as having 2 main chemical senses, olfaction and gustation, distinguished from each other by their evolutionarily conserved neuroanatomical organization. This distinction between olfaction and gustation in vertebrates is not based on the medium in which they live because the most ancestral and numerous vertebrates, the fishes, live in an aquatic habitat and thus both olfaction and gustation occur in water and both can be of high sensitivity. The terms olfaction and gustation have also often been applied to the invertebrates, though not based on homology. Consequently, any similarities between olfaction and gustation in the vertebrates and invertebrates have resulted from convergent adaptations or shared constraints during evolution. The untidiness of assigning olfaction and gustation to invertebrates has led some to recommend abandoning the use of these terms and instead unifying them and others into a single category-chemical sense. In our essay, we compare the nature of the chemical senses of diverse animal types and consider their designation as olfaction, oral gustation, extra-oral gustation, or simply chemoreception. Properties that we have found useful in categorizing chemical senses of vertebrates and invertebrates include the nature of peripheral sensory cells, organization of the neuropil in the processing centers, molecular receptor specificity, and function.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139995703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Factors influencing olfactory function in an adult general population sample: the CHRIS study. 影响成年普通人群嗅觉功能的因素:CHRIS 研究。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae011
Martin Gögele, David Emmert, Christian Fuchsberger, Johannes Frasnelli

The sense of smell allows for the assessment of the chemical composition of volatiles in our environment. Different factors are associated with reduced olfactory function, including age, sex, as well as health and lifestyle conditions. However, most studies that aimed at identifying the variables that drive olfactory function in the population suffered from methodological weaknesses in study designs and participant selection, such as the inclusion of convenience sample or only of certain age groups, or recruitment biases. We aimed to overcome these issues by investigating the Cooperative Health Research in South Tyrol (CHRIS) cohort, a population-based cohort, by using a validated odor identification test. Specifically, we hypothesized that a series of medical, demographic and lifestyle variables is associated with odor identification abilities. In addition, our goal was to provide clinicians and researchers with normative values for the Sniffin' Sticks identification set, after exclusion of individuals with impaired nasal patency. We included 6,944 participants without acute nasal obstruction and assessed several biological, social, and medical parameters. A basic model determined that age, sex, years of education, and smoking status together explained roughly 13% of the total variance in the data. We further observed that variables related to medical (positive screening for cognitive impairment and for Parkinson's disease, history of skull fracture, stage 2 hypertension) and lifestyle (alcohol abstinence) conditions had a negative effect on odor identification scores. Finally, we provide clinicians with normative values for both versions of the Sniffin' Sticks odor identification test, i.e. with 16 items and with 12 items.

嗅觉可以评估环境中挥发性物质的化学成分。嗅觉功能减退与不同的因素有关,包括年龄、性别、健康状况和生活方式。然而,大多数旨在确定影响人群嗅觉功能的变量的研究都存在方法上的缺陷,如研究设计和参与者选择上的差异,如纳入便利样本或仅纳入特定年龄组,或招募偏差等。为了克服这些问题,我们使用经过验证的气味识别测试,对以人群为基础的南蒂罗尔合作健康研究队列(CHRIS)进行了调查。具体来说,我们假设一系列医疗、人口统计学和生活方式变量与气味识别能力有关。此外,我们的目标是在排除鼻腔通畅性受损的个体后,为临床医生和研究人员提供 Sniffin'Sticks 识别集的标准值。我们纳入了 6944 名没有急性鼻阻塞的参与者,并评估了多项生物、社会和医疗参数。一个基本模型确定,年龄、性别、受教育年限和吸烟状况加在一起可以解释约 13% 的数据总方差。我们进一步观察到,与医疗(认知障碍和帕金森病筛查阳性、颅骨骨折史、高血压 2 期)和生活方式(戒酒)条件相关的变量对气味识别得分有负面影响。最后,我们为临床医生提供了两种版本的嗅棒气味识别测试标准值,即 16 个项目和 12 个项目。
{"title":"Factors influencing olfactory function in an adult general population sample: the CHRIS study.","authors":"Martin Gögele, David Emmert, Christian Fuchsberger, Johannes Frasnelli","doi":"10.1093/chemse/bjae011","DOIUrl":"10.1093/chemse/bjae011","url":null,"abstract":"<p><p>The sense of smell allows for the assessment of the chemical composition of volatiles in our environment. Different factors are associated with reduced olfactory function, including age, sex, as well as health and lifestyle conditions. However, most studies that aimed at identifying the variables that drive olfactory function in the population suffered from methodological weaknesses in study designs and participant selection, such as the inclusion of convenience sample or only of certain age groups, or recruitment biases. We aimed to overcome these issues by investigating the Cooperative Health Research in South Tyrol (CHRIS) cohort, a population-based cohort, by using a validated odor identification test. Specifically, we hypothesized that a series of medical, demographic and lifestyle variables is associated with odor identification abilities. In addition, our goal was to provide clinicians and researchers with normative values for the Sniffin' Sticks identification set, after exclusion of individuals with impaired nasal patency. We included 6,944 participants without acute nasal obstruction and assessed several biological, social, and medical parameters. A basic model determined that age, sex, years of education, and smoking status together explained roughly 13% of the total variance in the data. We further observed that variables related to medical (positive screening for cognitive impairment and for Parkinson's disease, history of skull fracture, stage 2 hypertension) and lifestyle (alcohol abstinence) conditions had a negative effect on odor identification scores. Finally, we provide clinicians with normative values for both versions of the Sniffin' Sticks odor identification test, i.e. with 16 items and with 12 items.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10956961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140058756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Male dingo urinary scents code for age class and wild dingoes respond to this information. 雄性野狗的尿液气味是年龄等级的代码,野生野狗会对这一信息做出反应。
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae004
Benjamin J J Walker, Mike Letnic, Martin P Bucknall, Lyn Watson, Neil R Jordan

Chemical information in canid urine has been implicated in territoriality and influences the spacing of individuals. We identified the key volatile organic compound (VOC) components in dingo (Canis lupus dingo) urine and investigated the potential role of scents in territorial spacing. VOC analysis, using headspace gas chromatography-mass spectrometry (GC-MS), demonstrated that the information in fresh urine from adult male dingoes was sufficient to allow statistical classification into age categories. Discriminant function analyses demonstrated that the relative amounts or combinations of key VOCs from pre-prime (3-4 years), prime (5-9 years), and post-prime (≥10 years) males varied between these age categories, and that scents exposed to the environment for 4 (but not 33) days could still be classified to age categories. Further, a field experiment showed that dingoes spent less time in the vicinity of prime male dingo scents than other scents. Collectively, these results indicate that age-related scent differences may be discriminable by dingoes. Previous authors have suggested the potential to use scent as a management tool for wild canids by creating an artificial territorial boundary/barrier. Our results suggest that identifying the specific signals in prime-age male scents could facilitate the development of scent-based tools for non-lethal management.

犬科动物尿液中的化学信息被认为与领地性有关,并影响个体之间的间距。我们确定了恐鸟(Canis lupus dingo)尿液中的主要挥发性有机化合物(VOC)成分,并研究了气味在领地间距中的潜在作用。利用顶空气相色谱-质谱法(GC-MS)进行的挥发性有机化合物分析表明,成年雄性野狗新鲜尿液中的信息足以进行年龄分类。判别函数分析表明,成年前(3-4 岁)、成年期(5-9 岁)和成年后(≥10 岁)雄性动物尿液中主要挥发性有机化合物的相对含量或组合在不同年龄段之间存在差异,暴露在环境中 4 天(而非 33 天)的气味仍可划分为不同年龄段。此外,一项野外实验表明,与其他气味相比,在主要雄性野狗气味附近逗留的时间更少。总之,这些结果表明,与年龄有关的气味差异可能是野狗可以分辨的。之前的作者曾提出,可以通过制造人工领地边界/屏障,利用气味作为野生犬科动物的管理工具。我们的研究结果表明,识别壮年雄性气味中的特定信号有助于开发基于气味的非致命性管理工具。
{"title":"Male dingo urinary scents code for age class and wild dingoes respond to this information.","authors":"Benjamin J J Walker, Mike Letnic, Martin P Bucknall, Lyn Watson, Neil R Jordan","doi":"10.1093/chemse/bjae004","DOIUrl":"10.1093/chemse/bjae004","url":null,"abstract":"<p><p>Chemical information in canid urine has been implicated in territoriality and influences the spacing of individuals. We identified the key volatile organic compound (VOC) components in dingo (Canis lupus dingo) urine and investigated the potential role of scents in territorial spacing. VOC analysis, using headspace gas chromatography-mass spectrometry (GC-MS), demonstrated that the information in fresh urine from adult male dingoes was sufficient to allow statistical classification into age categories. Discriminant function analyses demonstrated that the relative amounts or combinations of key VOCs from pre-prime (3-4 years), prime (5-9 years), and post-prime (≥10 years) males varied between these age categories, and that scents exposed to the environment for 4 (but not 33) days could still be classified to age categories. Further, a field experiment showed that dingoes spent less time in the vicinity of prime male dingo scents than other scents. Collectively, these results indicate that age-related scent differences may be discriminable by dingoes. Previous authors have suggested the potential to use scent as a management tool for wild canids by creating an artificial territorial boundary/barrier. Our results suggest that identifying the specific signals in prime-age male scents could facilitate the development of scent-based tools for non-lethal management.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139691327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity. 温度和化学冷却剂对舌面粗糙度敏感性的影响
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae013
Sebastiano Ricci, Min Sung Kim, Christopher T Simons

Oral tactile sensitivity underpins food texture perception, but few studies have investigated mechanoreception in oral tissues. During food consumption, oral tissues are exposed to a wide range of temperatures and chemical entities. The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) whereas warm and hot temperatures had no significant effect (35 °C: 0.084 ± 0.012 μm; 45 °C: 0.081 ± 0.011 μm). To assess whether the effect of cooling on roughness thresholds is TRPM8-dependent, we collected roughness thresholds in a second cohort of subjects (n = 27) following the lingual application of the cooling compound Evercool 190 (24.3 µM). Interestingly, when Evercool 190 was used to elicit the cold sensation, lingual roughness JNDs were unaffected compared to the control application of water (EC: 0.112 ± 0.016 μm; water: 0.102 ± 0.017 μm; P = 0.604). That lingual roughness sensitivity is decreased by cold temperature, but not chemicals evoking cold sensations, suggests the mechanism underpinning thermal modulation is not TRPM8 dependent.

口腔触觉敏感性是食物质地感知的基础,但很少有研究对口腔组织的机械感知进行调查。在食用食物的过程中,口腔组织会接触到各种温度和化学物质。本研究旨在评估热感对舌面粗糙度敏感性的影响。采用阶梯法测定了不锈钢试样表面粗糙度(Ra;0.177-0.465 µm)的刚察觉差异阈值(JND)。在冷却或加热金属刺激物时对阈值进行评估(32 名受试者)。与在环境刺激温度下获得的 JND 阈值(21°C:0.055±0.010μm)相比,低温(8°C)显著(p=0.019)降低了舌头对表面粗糙度的敏感性(即增加了 JND)(分别为 0.109±0.016μm),而高温和低温则没有显著影响(35°C:0.084±0.012μm;45°C:0.081±0.011μm)。为了评估冷却对粗糙度阈值的影响是否依赖于 TRPM8,我们收集了第二组受试者(n=27)在舌部使用冷却化合物 Evercool 190(24.3 µM)后的粗糙度阈值。有趣的是,当使用 Evercool 190 引起冷感时,与使用水的对照组相比,舌粗糙度 JND 不受影响(EC:0.112±0.016μm;水:0.102±0.017μm;p=0.604)。舌面粗糙度敏感性会因低温而降低,但唤起冷感的化学物质不会,这表明热调节的基础机制并不依赖于 TRPM8。
{"title":"The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity.","authors":"Sebastiano Ricci, Min Sung Kim, Christopher T Simons","doi":"10.1093/chemse/bjae013","DOIUrl":"10.1093/chemse/bjae013","url":null,"abstract":"<p><p>Oral tactile sensitivity underpins food texture perception, but few studies have investigated mechanoreception in oral tissues. During food consumption, oral tissues are exposed to a wide range of temperatures and chemical entities. The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) whereas warm and hot temperatures had no significant effect (35 °C: 0.084 ± 0.012 μm; 45 °C: 0.081 ± 0.011 μm). To assess whether the effect of cooling on roughness thresholds is TRPM8-dependent, we collected roughness thresholds in a second cohort of subjects (n = 27) following the lingual application of the cooling compound Evercool 190 (24.3 µM). Interestingly, when Evercool 190 was used to elicit the cold sensation, lingual roughness JNDs were unaffected compared to the control application of water (EC: 0.112 ± 0.016 μm; water: 0.102 ± 0.017 μm; P = 0.604). That lingual roughness sensitivity is decreased by cold temperature, but not chemicals evoking cold sensations, suggests the mechanism underpinning thermal modulation is not TRPM8 dependent.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140206349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Correction to: Oral thermal processing in the gustatory cortex of awake mice. 更正:清醒小鼠味觉皮层的口腔热处理功能
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae014
{"title":"Correction to: Oral thermal processing in the gustatory cortex of awake mice.","authors":"","doi":"10.1093/chemse/bjae014","DOIUrl":"https://doi.org/10.1093/chemse/bjae014","url":null,"abstract":"","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11000296/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140847149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Olfactory receptor neurons are sensitive to stimulus onset asynchrony: implications for odor source discrimination. 嗅觉受体神经元对刺激起始不同步很敏感:对气味来源辨别的影响。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae030
Georg Raiser, C Giovanni Galizia, Paul Szyszka

In insects, olfactory receptor neurons (ORNs) are localized in sensilla. Within a sensillum, different ORN types are typically co-localized and exhibit nonsynaptic reciprocal inhibition through ephaptic coupling. This inhibition is hypothesized to aid odor source discrimination in environments where odor molecules (odorants) are dispersed by wind, resulting in turbulent plumes. Under these conditions, odorants from a single source arrive at the ORNs synchronously, while those from separate sources arrive asynchronously. Ephaptic inhibition is expected to be weaker for asynchronous arriving odorants from separate sources, thereby enhancing their discrimination. Previous studies have focused on ephaptic inhibition of sustained ORN responses to constant odor stimuli. This begs the question of whether ephaptic inhibition also affects transient ORN responses and if this inhibition is modulated by the temporal arrival patterns of different odorants. To address this, we recorded co-localized ORNs in the fruit fly Drosophila melanogaster and exposed them to dynamic odorant mixtures. We found reciprocal inhibition, strongly suggesting the presence of ephaptic coupling. This reciprocal inhibition does indeed modulate transient ORN responses and is sensitive to the relative timing of odor stimuli. Notably, the strength of inhibition decreases as the synchrony and correlation between arriving odorants decrease. These results support the hypothesis that ephaptic inhibition aids odor source discrimination.

在昆虫中,嗅觉受体神经元(ORN)定位于感觉器。在一个感觉器中,不同类型的嗅受体神经元通常共同定位,并通过突触耦合表现出非突触的相互抑制。据推测,在气味分子(气味剂)被风吹散并形成湍流羽流的环境中,这种抑制作用有助于辨别气味来源。在这种情况下,来自单一来源的气味会同步到达 ORN,而来自不同来源的气味则会异步到达。对于异步到达的来自不同来源的气味,突触抑制作用预计会减弱,从而增强其辨别能力。以前的研究主要集中在对持续气味刺激的持续 ORN 反应的突触抑制上。这就提出了一个问题:突触抑制是否也会影响瞬时 ORN 反应?为了解决这个问题,我们记录了黑腹果蝇的共定位 ORNs,并将它们暴露在动态气味混合物中。我们发现了相互抑制作用,这强烈表明存在突触耦合。这种相互抑制确实能调节瞬时 ORN 反应,而且对气味刺激的相对时间很敏感。值得注意的是,抑制的强度会随着到达气味的同步性和相关性的降低而降低。这些结果支持了突触抑制有助于气味源辨别的假设。
{"title":"Olfactory receptor neurons are sensitive to stimulus onset asynchrony: implications for odor source discrimination.","authors":"Georg Raiser, C Giovanni Galizia, Paul Szyszka","doi":"10.1093/chemse/bjae030","DOIUrl":"10.1093/chemse/bjae030","url":null,"abstract":"<p><p>In insects, olfactory receptor neurons (ORNs) are localized in sensilla. Within a sensillum, different ORN types are typically co-localized and exhibit nonsynaptic reciprocal inhibition through ephaptic coupling. This inhibition is hypothesized to aid odor source discrimination in environments where odor molecules (odorants) are dispersed by wind, resulting in turbulent plumes. Under these conditions, odorants from a single source arrive at the ORNs synchronously, while those from separate sources arrive asynchronously. Ephaptic inhibition is expected to be weaker for asynchronous arriving odorants from separate sources, thereby enhancing their discrimination. Previous studies have focused on ephaptic inhibition of sustained ORN responses to constant odor stimuli. This begs the question of whether ephaptic inhibition also affects transient ORN responses and if this inhibition is modulated by the temporal arrival patterns of different odorants. To address this, we recorded co-localized ORNs in the fruit fly Drosophila melanogaster and exposed them to dynamic odorant mixtures. We found reciprocal inhibition, strongly suggesting the presence of ephaptic coupling. This reciprocal inhibition does indeed modulate transient ORN responses and is sensitive to the relative timing of odor stimuli. Notably, the strength of inhibition decreases as the synchrony and correlation between arriving odorants decrease. These results support the hypothesis that ephaptic inhibition aids odor source discrimination.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11408607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO4. 蔗糖、NaCl 和柠檬酸会抑制 FeSO4 的金属感。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad052
Sasi Tansaraviput, Alissa A Nolden

Metallic sensation is often described as unpleasant and can reduce acceptance of foods and beverages and compliance with medication. Masking and suppressing aversive sensations can help to improve acceptance of these products, with many successful strategies identified for bitterness. However, there are few studies investigating effective strategies for suppressing metallic sensation. This study aims to assess the effectiveness of mixture suppression to reduce the metallic sensation elicited from ferrous sulfate and examine whether individual differences in metallic sensation are associated with the effectiveness of suppression strategies. To achieve this, participants (n = 121) reported the intensity of suprathreshold concentrations of ferrous sulfate alone and in binary mixtures with three tastants, specifically, sucrose, citric acid, and sodium chloride. The results revealed that metallic sensation ratings were significantly lower for every binary mixture tested compared to ferrous sulfate presented in isolation. For 0.3 mM ferrous sulfate, sucrose was identified to be the most effective compound in suppressing metallic sensation, followed by citric acid and sodium chloride. For the 1.0 mM ferrous sulfate solutions, all tastants were equally effective at suppressing metallic sensation. In addition, there is a significant interaction between the perceived metallic intensity and the effectiveness of each strategy. These findings suggest that sucrose, citric acid, and sodium chloride have the potential to be effective in suppressing metallic sensation.

金属感通常被描述为不愉快,会降低人们对食品和饮料的接受度以及对药物的依从性。掩盖和抑制厌恶感有助于提高人们对这些产品的接受度,许多针对苦味的策略都取得了成功。然而,很少有研究调查抑制金属感的有效策略。本研究旨在评估混合物抑制对减少硫酸亚铁引起的金属感的有效性,并考察金属感的个体差异是否与抑制策略的有效性有关。为此,参与者(121 人)报告了单独的超阈值浓度硫酸亚铁以及与蔗糖、柠檬酸和氯化钠这三种味觉剂的二元混合物的强度。结果显示,与单独呈现的硫酸亚铁相比,测试的每种二元混合物的金属感评分都明显较低。在 0.3 毫摩尔硫酸亚铁中,蔗糖是抑制金属感最有效的化合物,其次是柠檬酸和氯化钠。在 1.0 毫摩尔硫酸亚铁溶液中,所有品尝剂在抑制金属感方面的效果相同。此外,感知到的金属感强度与每种策略的有效性之间存在显著的交互作用。这些研究结果表明,蔗糖、柠檬酸和氯化钠有可能有效抑制金属感。
{"title":"Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO4.","authors":"Sasi Tansaraviput, Alissa A Nolden","doi":"10.1093/chemse/bjad052","DOIUrl":"10.1093/chemse/bjad052","url":null,"abstract":"<p><p>Metallic sensation is often described as unpleasant and can reduce acceptance of foods and beverages and compliance with medication. Masking and suppressing aversive sensations can help to improve acceptance of these products, with many successful strategies identified for bitterness. However, there are few studies investigating effective strategies for suppressing metallic sensation. This study aims to assess the effectiveness of mixture suppression to reduce the metallic sensation elicited from ferrous sulfate and examine whether individual differences in metallic sensation are associated with the effectiveness of suppression strategies. To achieve this, participants (n = 121) reported the intensity of suprathreshold concentrations of ferrous sulfate alone and in binary mixtures with three tastants, specifically, sucrose, citric acid, and sodium chloride. The results revealed that metallic sensation ratings were significantly lower for every binary mixture tested compared to ferrous sulfate presented in isolation. For 0.3 mM ferrous sulfate, sucrose was identified to be the most effective compound in suppressing metallic sensation, followed by citric acid and sodium chloride. For the 1.0 mM ferrous sulfate solutions, all tastants were equally effective at suppressing metallic sensation. In addition, there is a significant interaction between the perceived metallic intensity and the effectiveness of each strategy. These findings suggest that sucrose, citric acid, and sodium chloride have the potential to be effective in suppressing metallic sensation.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10808002/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139037382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
TRPM4 and PLCβ3 contribute to normal behavioral responses to an array of sweeteners and carbohydrates but PLCβ3 is not needed for taste-driven licking for glucose. TRPM4和PLCβ3有助于对一系列甜味剂和碳水化合物做出正常的行为反应,但味觉驱动的舔舐葡萄糖并不需要PLCβ3。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae001
Verenice Ascencio Gutierrez, Laura E Martin, Aracely Simental-Ramos, Kimberly F James, Kathryn F Medler, Lindsey A Schier, Ann-Marie Torregrossa

The peripheral taste system is more complex than previously thought. The novel taste-signaling proteins TRPM4 and PLCβ3 appear to function in normal taste responding as part of Type II taste cell signaling or as part of a broadly responsive (BR) taste cell that can respond to some or all classes of tastants. This work begins to disentangle the roles of intracellular components found in Type II taste cells (TRPM5, TRPM4, and IP3R3) or the BR taste cells (PLCβ3 and TRPM4) in driving behavioral responses to various saccharides and other sweeteners in brief-access taste tests. We found that TRPM4, TRPM5, TRPM4/5, and IP3R3 knockout (KO) mice show blunted or abolished responding to all stimuli compared with wild-type. IP3R3 KO mice did, however, lick more for glucose than fructose following extensive experience with the 2 sugars. PLCβ3 KO mice were largely unresponsive to all stimuli except they showed normal concentration-dependent responding to glucose. The results show that key intracellular signaling proteins associated with Type II and BR taste cells are mutually required for taste-driven responses to a wide range of sweet and carbohydrate stimuli, except glucose. This confirms and extends a previous finding demonstrating that Type II and BR cells are both necessary for taste-driven licking to sucrose. Glucose appears to engage unique intracellular taste-signaling mechanisms, which remain to be fully elucidated.

外周味觉系统比以前想象的要复杂得多。新型味觉信号蛋白 TRPM4 和 PLCβ3 似乎在正常味觉反应中作为 II 型味觉细胞信号传导的一部分或作为广泛反应味觉细胞的一部分发挥作用,这种味觉细胞可对某些或所有类别的味素做出反应。这项研究开始厘清第二类味觉细胞(TRPM5、TRPM4、IP3R3)或广泛反应性味觉细胞(PLCβ3、TRPM4)中的细胞内成分在短暂进入味觉测试中驱动对各种糖和其他甜味剂的行为反应中的作用。我们发现,与 WT 相比,TRPM4、TRPM5、TRPM4/5 和 IP3R3 基因敲除(KO)小鼠对所有刺激的反应都很迟钝或消失。不过,IP3R3 KO 小鼠在广泛接触葡萄糖和果糖后,对这两种糖的舔舐次数确实多于对这两种糖的舔舐次数。PLCβ3 KO 小鼠除了对葡萄糖表现出正常的浓度依赖性反应外,对所有刺激基本没有反应。研究结果表明,与 II 型味觉细胞和广泛反应型味觉细胞相关的关键细胞内信号蛋白对于除葡萄糖以外的各种甜味和碳水化合物刺激的味觉驱动反应是相互需要的。这证实并扩展了之前的一项发现,即 II 型和 BR 细胞都是舔舐蔗糖的味觉驱动所必需的。葡萄糖似乎参与了独特的细胞内味觉信号转导机制,这一机制仍有待全面阐明。
{"title":"TRPM4 and PLCβ3 contribute to normal behavioral responses to an array of sweeteners and carbohydrates but PLCβ3 is not needed for taste-driven licking for glucose.","authors":"Verenice Ascencio Gutierrez, Laura E Martin, Aracely Simental-Ramos, Kimberly F James, Kathryn F Medler, Lindsey A Schier, Ann-Marie Torregrossa","doi":"10.1093/chemse/bjae001","DOIUrl":"10.1093/chemse/bjae001","url":null,"abstract":"<p><p>The peripheral taste system is more complex than previously thought. The novel taste-signaling proteins TRPM4 and PLCβ3 appear to function in normal taste responding as part of Type II taste cell signaling or as part of a broadly responsive (BR) taste cell that can respond to some or all classes of tastants. This work begins to disentangle the roles of intracellular components found in Type II taste cells (TRPM5, TRPM4, and IP3R3) or the BR taste cells (PLCβ3 and TRPM4) in driving behavioral responses to various saccharides and other sweeteners in brief-access taste tests. We found that TRPM4, TRPM5, TRPM4/5, and IP3R3 knockout (KO) mice show blunted or abolished responding to all stimuli compared with wild-type. IP3R3 KO mice did, however, lick more for glucose than fructose following extensive experience with the 2 sugars. PLCβ3 KO mice were largely unresponsive to all stimuli except they showed normal concentration-dependent responding to glucose. The results show that key intracellular signaling proteins associated with Type II and BR taste cells are mutually required for taste-driven responses to a wide range of sweet and carbohydrate stimuli, except glucose. This confirms and extends a previous finding demonstrating that Type II and BR cells are both necessary for taste-driven licking to sucrose. Glucose appears to engage unique intracellular taste-signaling mechanisms, which remain to be fully elucidated.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10825839/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139110758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Subjective cognitive and olfactory impairments predict different prospective dementia outcomes. 主观认知障碍和嗅觉障碍可预测不同的痴呆症预后。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae033
Nira Cedres, Jonas K Olofsson

Self-reported measures emerge as potential indicators for early detection of dementia and mortality. We investigated the predictive value of different self-reported measures, including subjective cognitive decline (SCD), subjective olfactory impairment (SOI), subjective taste impairment (STI), and self-reported poor health (SPH), in order to determine the risk of progressing to Alzheimer's disease (AD) dementia, Parkinson's disease (PD) dementia, or any-other-cause dementia. A total of 6,028 cognitively unimpaired individuals from the 8th wave of the English Longitudinal Study of Ageing (ELSA) were included as the baseline sample and 5,297 individuals from the 9th wave were included as 2-year follow-up sample. Self-rated measures were assessed using questions from the ELSA structured interview. Three logistic regression models were fitted to predict different the dementia outcomes. SCD based on memory complaints (OR = 11.145; P < 0.001), and older age (OR = 1.108, P < 0.001) significantly predicted the progression to AD dementia at follow-up. SOI (OR = 7.440; P < 0.001) and older age (OR = 1.065, P = 0.035) significantly predicted the progression to PD dementia at follow-up. Furthermore, SCD based on memory complaints (OR = 4.448; P < 0.001) jointly with complaints in other (non-memory) mental abilities (OR = 6.662; P < 0.001), and older age (OR = 1.147, P < 0.001) significantly predicted the progression to dementia of any other cause. Different types of complaints are specifically associated with different dementia outcomes. Our study demonstrates that self-reported measures are a useful and accessible tool when screening for individuals at risk of dementia in the general population.

自我报告指标是早期发现痴呆症和死亡率的潜在指标。我们研究了不同自我报告指标的预测价值,包括主观认知能力下降 (SCD)、主观嗅觉障碍 (SOI)、主观味觉障碍 (STI) 和自我报告健康状况不良 (SPH),以确定发展为阿尔茨海默病 (AD) 痴呆症、帕金森病 (PD) 痴呆症或任何其他原因痴呆症的风险。英国老龄化纵向研究(ELSA)第8波共纳入了6028名认知功能未受损的人作为基线样本,第9波共纳入了5297名认知功能未受损的人作为为期两年的随访样本。采用 ELSA 结构化访谈中的问题对自评指标进行评估。三个逻辑回归模型用于预测不同的痴呆症结果。基于记忆投诉的SCD(OR = 11.145; p < 0.001)和年龄较大(OR = 1.108, p < 0.001)可显著预测随访时向AD痴呆症的进展。SOI(OR = 7.440;p
{"title":"Subjective cognitive and olfactory impairments predict different prospective dementia outcomes.","authors":"Nira Cedres, Jonas K Olofsson","doi":"10.1093/chemse/bjae033","DOIUrl":"10.1093/chemse/bjae033","url":null,"abstract":"<p><p>Self-reported measures emerge as potential indicators for early detection of dementia and mortality. We investigated the predictive value of different self-reported measures, including subjective cognitive decline (SCD), subjective olfactory impairment (SOI), subjective taste impairment (STI), and self-reported poor health (SPH), in order to determine the risk of progressing to Alzheimer's disease (AD) dementia, Parkinson's disease (PD) dementia, or any-other-cause dementia. A total of 6,028 cognitively unimpaired individuals from the 8th wave of the English Longitudinal Study of Ageing (ELSA) were included as the baseline sample and 5,297 individuals from the 9th wave were included as 2-year follow-up sample. Self-rated measures were assessed using questions from the ELSA structured interview. Three logistic regression models were fitted to predict different the dementia outcomes. SCD based on memory complaints (OR = 11.145; P < 0.001), and older age (OR = 1.108, P < 0.001) significantly predicted the progression to AD dementia at follow-up. SOI (OR = 7.440; P < 0.001) and older age (OR = 1.065, P = 0.035) significantly predicted the progression to PD dementia at follow-up. Furthermore, SCD based on memory complaints (OR = 4.448; P < 0.001) jointly with complaints in other (non-memory) mental abilities (OR = 6.662; P < 0.001), and older age (OR = 1.147, P < 0.001) significantly predicted the progression to dementia of any other cause. Different types of complaints are specifically associated with different dementia outcomes. Our study demonstrates that self-reported measures are a useful and accessible tool when screening for individuals at risk of dementia in the general population.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11446720/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142280926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The role of the mediodorsal thalamus in chemosensory preference and consummatory behavior in rats. 丘脑内侧在大鼠化感偏好和消耗行为中的作用
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae027
Kelly E Gartner, Chad L Samuelsen

Experience plays a pivotal role in determining our food preferences. Consuming food generates odor-taste associations that shape our perceptual judgements of chemosensory stimuli, such as their intensity, familiarity, and pleasantness. The process of making consummatory choices relies on a network of brain regions to integrate and process chemosensory information. The mediodorsal thalamus is a higher-order thalamic nucleus involved in many experience-dependent chemosensory behaviors, including olfactory attention, odor discrimination, and the hedonic perception of flavors. Recent research has shown that neurons in the mediodorsal thalamus represent the sensory and affective properties of experienced odors, tastes, and odor-taste mixtures. However, its role in guiding consummatory choices remains unclear. To investigate the influence of the mediodorsal thalamus in the consummatory choice for experienced odors, tastes, and odor-taste mixtures, we pharmacologically inactivated the mediodorsal thalamus during 2-bottle brief-access tasks. We found that inactivation altered the preference for specific odor-taste mixtures, significantly reduced consumption of the preferred taste and increased within-trial sampling of both chemosensory stimulus options. Our results show that the mediodorsal thalamus plays a crucial role in consummatory decisions related to chemosensory preference and attention.

经验在决定我们对食物的偏好方面起着举足轻重的作用。食用食物会产生气味-味道联想,从而形成我们对化学感官刺激的知觉判断,如刺激的强度、熟悉度和愉悦度。做出消费选择的过程依赖于一个整合和处理化学感觉信息的脑区网络。丘脑内侧是一个高级丘脑核,参与许多依赖经验的化学感觉行为,包括嗅觉注意、气味辨别和对味道的享乐感知。最近的研究表明,丘脑内侧的神经元代表了经验气味、味道和气味-味道混合物的感觉和情感属性。然而,它在指导消费选择方面的作用仍不清楚。为了研究丘脑内侧在经验气味、味道和气味-味道混合物的消费性选择中的影响,我们在两瓶酒的短暂获取任务中对丘脑内侧进行了药理失活。我们发现,失活改变了对特定气味-味道混合物的偏好,显著减少了对首选味道的消耗,并增加了对两种化学感觉刺激选项的试验内取样。我们的研究结果表明,丘脑内侧在与化学感觉偏好和注意力相关的消耗性决策中起着至关重要的作用。
{"title":"The role of the mediodorsal thalamus in chemosensory preference and consummatory behavior in rats.","authors":"Kelly E Gartner, Chad L Samuelsen","doi":"10.1093/chemse/bjae027","DOIUrl":"10.1093/chemse/bjae027","url":null,"abstract":"<p><p>Experience plays a pivotal role in determining our food preferences. Consuming food generates odor-taste associations that shape our perceptual judgements of chemosensory stimuli, such as their intensity, familiarity, and pleasantness. The process of making consummatory choices relies on a network of brain regions to integrate and process chemosensory information. The mediodorsal thalamus is a higher-order thalamic nucleus involved in many experience-dependent chemosensory behaviors, including olfactory attention, odor discrimination, and the hedonic perception of flavors. Recent research has shown that neurons in the mediodorsal thalamus represent the sensory and affective properties of experienced odors, tastes, and odor-taste mixtures. However, its role in guiding consummatory choices remains unclear. To investigate the influence of the mediodorsal thalamus in the consummatory choice for experienced odors, tastes, and odor-taste mixtures, we pharmacologically inactivated the mediodorsal thalamus during 2-bottle brief-access tasks. We found that inactivation altered the preference for specific odor-taste mixtures, significantly reduced consumption of the preferred taste and increased within-trial sampling of both chemosensory stimulus options. Our results show that the mediodorsal thalamus plays a crucial role in consummatory decisions related to chemosensory preference and attention.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11259855/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141579056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Chemical Senses
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1