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KEY ODORANTS in food are actually quite few: citrus-, grapefruit-, bitter-almond-, lemon-, raspberry-, mushroom-, cucumber-, earthy-, nut-, roasted- and caramel-like. This more resembles our sense of taste, which is quite limited, although our ability to detect a vast number of scents is quite different from taste. https://lnkd.in/emSBr8y View in LinkedIn

NOT METABOLIZED. "Artificial sweeteners in very small quantities give foods sweetness, and most are not metabolized, meaning that the artificial sweeteners themselves furnish zero dietary calories." https://lnkd.in/e6fgmx2 View in LinkedIn

DETECTION LIMITS. "Up to 10,000 volatiles may be present in food" and the numbers detected have increased greatly in recent years due to sophisticated detection equipment. https://lnkd.in/erfS3uw View in LinkedIn

NOT METABOLIZED. "There are presently four artificial, or synthetic, sweeteners that have been approved by the U.S. Food and Drug Administration (FDA): saccharin, aspartame, acesulfame-K, and sucralose." https://lnkd.in/e6fgmx2 View in LinkedIn

VOLATILES. "All the known volatile compounds are classified according to the food and the class of compounds and published in a tabular compilation. A total of 7,100 compounds in more than 450 foods are listed in the 1999 edition...Of all the volatile compounds, only a limited number are important for aroma." https://lnkd.in/emSBr8y View in LinkedIn

CHIRAL SWITCHES. "This is for instance utilized in some artificial sweeteners, such as Tagatose or Natrulose, that are the mirror-image of milk-sugar and that taste sweet, but that we cannot absorb and that therefore have zero calories." https://lnkd.in/eqzkdcz View in LinkedIn

VOLATILES IN FOOD. "Especially foods made by thermal processes, alone (e. g., coffee) or in combination with a fermentation process (e.g., bread, beer, cocoa, or tea), contain more than 800 volatile compounds. A great variety of compounds is often present in fruits and vegetables." https://lnkd.in/emSBr8y View in LinkedIn

OLFACTION. "Subsequent to this, Ca2+ ions act as third messengers that induce Cl− ions to flow. This in turn causes the olfactory sensory neuron to fire. In this manner an odorant molecule message becomes an electric signal to be interpreted by the brain." https://lnkd.in/etRgPXY View in LinkedIn

OLFACTION. "At recognition, the odorant is the first messenger, the receptors, G-protein-coupled receptors (GPCRS), release a G-protein unit and a second messenger process of transduction ensues that controls a Ca2+ and Na+ ion influx into the cell.... https://lnkd.in/etRgPXY View in LinkedIn

"SMELL is arguably the most intimate of all the senses. When we smell an odorant molecule...(they) are small enough to reach deep into the nose cavity, diffuse through a 10–40 μm thick mucus layer, meet one of tens of thousands of cilia that project from the olfactory sensory neurons, and absorb onto one of the approximately 347 receptor types at the extracellular–intracellular interface." https://lnkd.in/etRgPXY View in LinkedIn