AChemS researchers study multisensory integration, how the brain combines taste, smell, touch, and even sound to create flavor perception. Understanding these interactions reveals why foods engaging multiple senses are often the most satisfying.

AChemS researchers study how chemical signals—like those in body odor—communicate emotional states and information between individuals, even across species. From fear sweat to social cues, our chemosensory systems reveal hidden layers of communication.

AChemS researchers study how salivary enzymes and oral processing influence taste perception and flavor release. From the first bite to the final swallow, understanding these dynamic changes helps us decode the full sensory experience of eating.

AChemS researchers study sensory adaptation, taste receptor sensitivity, and how flavor compounds interact with our perception systems. Understanding these mechanisms reveals why desserts deliver such complex sensory experiences from start to finish.

AChemS researchers study flavor interactions, trigeminal sensations like carbonation, and how taste compounds enhance or suppress each other. This reveals why certain food and drink pairings create such satisfying sensory experiences.

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AChemS researchers study how different receptors transmit specific information from the mouth to the brain for integration of multisensory information like taste, smell, and texture. This allows us to perceive some of our favorite foods!
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