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It's National Dark Chocolate Day! 🍫
Love it or hate it? Genetics might decide. "Supertasters" have more taste buds and heightened bitter sensitivity making dark chocolate taste overwhelmingly bitter. The rest of us? We can enjoy the complexity.
#NationalDarkChocolateDay!! #AChemS

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It's National Irish Coffee Day! Alcohol enhances aroma release: ethanol helps volatile compounds evaporate, carrying coffee and whiskey aromas to your nose. That boozy warmth isn't just in your head; it's chemistry intensifying flavor.
#IrishCoffeeDay!! #AChemS

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🌶️ It's International Hot and Spicy Food Day!🌶️
Spicy food doesn't burn: it tricks your nerves. Capsaicin activates TRPV1 receptors, normally triggered by heat, fooling your brain into feeling fire. A spicy chemical illusion! #HotAndSpicyFoodDay!! #AChemS

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It's National Cake Day! Most of cake's "flavor" isn't taste, it's smell. As you chew, aroma compounds travel from your mouth up through your nasal cavity to olfactory receptors. This retronasal olfaction is why cake tastes bland when you have a cold!
#NationalCakeDay!! #AChemS

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It's National Espresso Day! Hot or iced? Caffeine activates bitter taste receptors (TAS2Rs), but temperature matters. Cold temps modulate bitterness perception, making iced espresso taste smoother than hot. What's your preference?
#NationalEspressoDay!! #AChemS

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It's National Nachos Day! The perfect nacho hits all your senses at once: salty cheese taste, spicy jalapeño aroma, crispy crunch sound, and varied textures. Your brain integrates these signals into one unified experience: nacho perfection.
#NationalNachosDay!! #AChemS

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🎃 The Headless Horseman couldn't smell you… but his horse could. Horses detect human emotions—including fear—through body odor. They can distinguish fear sweat from joy sweat. No head? No problem. The horse still hunts you down.

#Halloween!! #AChemS

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It's World Bread Day! 🥖
Why does plain bread taste sweet the longer you chew? Thank your saliva. Enzymes like amylase break starch into maltose and other sugars—so your taste perception can change over the course of a single bite.

#WorldBreadDay!! #AChemS

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It's National Dessert Day! 🍰
Why does that first bite of cake taste intense, but by the last, you barely notice the sweetness? Sensory adaptation—your taste receptors adjust to constant stimulation, dulling perception bite by bite.

#NationalDessertDay!! #AChemS

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It's National Pizza and Beer Day!🍕🍻
Why do they pair so perfectly? Beer's carbonation lifts fats and oils from cheese, while its bitterness balances pizza's saltiness and umami—creating the perfect flavor reset.

#NationalPizzaAndBeerDay!! #AChemS

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🥞 It’s National Pancake Day! 🥞

From crispy edges to fluffy centers, pancakes hit every note—texture, taste, and pure buttery bliss. Who knew breakfast could be such a full-on sensory masterpiece?
#NationalPancakeDay!! #AChemS

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🍔 It’s National Cheeseburger Day!🍔

Juicy beef, melty cheese, crisp lettuce, and a toasted bun—burgers deliver a perfect mashup of textures and flavors that light up our senses. Every bite is a full-on flavor experience!
#NationalCheeseburgerDay #AChemS

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Today is National Chocolate Milkshake Day!

This creamy classic blends rich cocoa, cool sweetness, and satisfying texture into a sensory delight. Packed with fat and sugar—our brain’s favorite combo—it’s both flavor and reward in a glass.

#NationalChocolateMilkshakeDay! #AChemS

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Association for Chemoreception Sciences AChemS, the Association for Chemoreception Sciences, is a scientific research organization dedicated to understanding the “chemical senses” of smell, taste, trigeminal irritation and internal chemoreception from the fundamentals of neurobiology to complex behavior.

So next time, maybe let that slice cool for a sec, your taste buds will thank you!

#AChemS researchers help explain how the tongue senses temperature, pain, and taste, and how the brain combines these signals to guide what (and how) we eat.
🔗

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Today is National Cheese Pizza Day!
There’s nothing better than that first gooey bite… until the molten cheese burns your tongue! 👅

Your taste buds sit within mucosal tissue that’s quick to feel the heat, and hot cheese can hit 160°F, enough to scald!
#CheesePizzaDay #AChemS

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Association for Chemoreception Sciences AChemS, the Association for Chemoreception Sciences, is a scientific research organization dedicated to understanding the “chemical senses” of smell, taste, trigeminal irritation and internal chemoreception from the fundamentals of neurobiology to complex behavior.

Chemosensory research from #AChemS members helps us understand how these neural circuits shape what (and how)

we eat — from everyday desserts like banana splits to choices that impact nutrition + health.

🔗 www.achems.org
#TasteAndSmell #Neuroscience #AChemS

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Association for Chemoreception Sciences AChemS, the Association for Chemoreception Sciences, is a scientific research organization dedicated to understanding the “chemical senses” of smell, taste, trigeminal irritation and internal chemoreception from the fundamentals of neurobiology to complex behavior.

Your nervous system combining smell, texture, and temperature to shape how you enjoy every bite. Research from #AChemS members helps us understand how these sensory signals influence food perception.

🔗 www.achems.org

#PotatoDay #TasteAndSmell #Neuroscience #AChemS

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Association for Chemoreception Sciences AChemS, the Association for Chemoreception Sciences, is a scientific research organization dedicated to understanding the “chemical senses” of smell, taste, trigeminal irritation and internal chemoreception from the fundamentals of neurobiology to complex behavior.

Sip smart — science is in your glass.

Chemosensory research from #AChemS members helps explain how our brains interpret complex flavors through taste and smell.

🔗 www.achems.org

#InternationalBeerDay #Neuroscience #TasteAndSmell #Chemoreception #AChemS

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Association for Chemoreception Sciences AChemS, the Association for Chemoreception Sciences, is a scientific research organization dedicated to understanding the “chemical senses” of smell, taste, trigeminal irritation and internal chemoreception from the fundamentals of neurobiology to complex behavior.

Go ahead, follow your nose. You earned that cookie.
Chemosensory science from #AChemS researchers helps explain how scent and flavor shape craving and reward.

🔗 www.achems.org
#ChocolateChipCookieDay #TasteAndSmell #AChemS

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Directing negative emotional states through parallel genetically-distinct basolateral amygdala pathways to ventral striatum subregions - Molecular Psychiatry Molecular Psychiatry - Directing negative emotional states through parallel genetically-distinct basolateral amygdala pathways to ventral striatum subregions

Why do some smells instantly make us recoil?
AChemS member grad student Sarah Sniffen and PI Dan Wesson at University of Florida have uncovered how the brain learns to loathe odors — like the unforgettable stench of microwaved fish.
www.nature.com/articles/s41... #AChemS

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