Taste and smell : a unifying chemosensory theory
Mollo, Ernesto (Consiglio Nazionale delle Ricerche. Istituto di Chimica Biomolecolare)
Boero, Ferdinando (Università degli Studi di Napoli Federico II. Dipartimento di Biologia)
Peñuelas, Josep (Centre de Recerca Ecològica i d'Aplicacions Forestals)
Fontana, Angelo (Consiglio Nazionale delle Ricerche. Istituto di Chimica Biomolecolare)
Garson, Mary J. (University of Queensland. School of Chemistry and Molecular Biosciences)
Roussis, Vassilios (National and Kapodistrian University of Athens. Department of Pharmacy)
Cerrano, Carlo (Polytechnic University of Marche. Dipartimento di Scienze della Vita e dell'Ambiente)
Polese, Gianluca (Università degli Studi di Napoli Federico II. Dipartimento di Biologia)
Cattaneo, Alberto Maria (Swedish University of Agricultural Sciences. Department of Plant Protection Biology)
Mudianta, I Wayan (Universitas Pendidikan Ganesha. Department of Analytical Chemistry)
Genta-Jouve, Gregory (Centre national de la recherche scientifique. Université de Guyane. Laboratory of Ecology, Evolution, Interactions of Amazonian System)
Taglialatela-Scafati, Orazio (Università degli Studi di Napoli Federico II. Dipartimento di Farmacia)
Appendino, Giovanni (Università degli Studi del Piemonte Orientale "Amedeo Avogadro". Dipartimento di Scienze Farmaceutiche)
Amodeo, Pietro (Consiglio Nazionale delle Ricerche. Istituto di Chimica Biomolecolare)
Ghiselin, Michael T. (California Academy of Sciences. Department of Invertebrate Zoology)

Fecha:	2022
Resumen:	Since antiquity, the sense of smell (olfaction) is considered as a distance sense, just like sight and hear-ing. Conversely, the sense of taste (gustation) is thought to operate by direct contact, similarly to touch. With the progress of natural sciences, information at molecular, anatomical, and neurobiological levelshas also contributed to the taste-smell dichotomy, but much evidence inconsistent with a sharp differenti-ation of these two senses has emerged, especially when considering species other than humans. In spite ofthis, conflicting information has been interpreted so that it could conform to the traditional differentia-tion. As a result, a confirmation bias is currently affecting scientific research on chemosensory systemsand is also hindering the development of a satisfactory narrative of the evolution of chemical communi-cation across taxa. From this perspective, the chemosensory dichotomy loses its validity and usefulness. Wethus propose the unification of all chemosensory modalities into a single sense, moving toward a synthetic,complex, and interconnected perspective on the gradual processes by which a vast variety of chemicals havebecome signals that are crucially important to communication among and within cells, organs, and or-ganisms in a wide variety of environmental conditions.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Chemical senses ; Receptors ; Ligands ; Chemosensory systems ; Evolution ofchemosensation ; Chemical ecology
Publicado en:	The Quarterly Review of Biology, Vol. 97, issue 2 (June 2022) , 69-94, ISSN 0033-5770

DOI: 10.1086/720097

26 p, 2.6 MB

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