TY  - JOUR
AU  - Frank-Podlech, S.
AU  - Hinrichs, J.*
AU  - Fritsche, A.
AU  - Preissl, H.
C1  - 57519
C2  - 47821
CY  - Great Clarendon St, Oxford Ox2 6dp, England
SP  - E75-E75
TI  - The brain as a fat sensor? Neuronal correlates of nutritional fat intake.
JO  - Chem. Senses
VL  - 44
IS  - 7
PB  - Oxford Univ Press
PY  - 2019
SN  - 0379-864x
ER  - 

TY  - JOUR
AU  - Tschöp, M.H.
C1  - 55772
C2  - 46550
CY  - Great Clarendon St, Oxford Ox2 6dp, England
SP  - E1-E1
TI  - Toward neuroendocrine precision medicines for metabolic diseases.
JO  - Chem. Senses
VL  - 44
IS  - 3
PB  - Oxford Univ Press
PY  - 2019
SN  - 0379-864x
ER  - 

TY  - JOUR
AB  - Aiming to unravel interspecific differences in olfactory preferences, we performed comparative studies of odor valence in flies, mice, and humans. Our analysis suggests a model where flies and mice share similar olfactory preferences, but neither species share odor preferences with humans. This model contrasts with a previous study by Mandairon et al., which suggested that the olfactory preferences of mice and humans are similar. A probabilistic examination revealed that underpowered studies can result in spurious significant correlations, which can account for the differences between both studies. Future analyses aimed at dissecting the olfactory preferences across species need to test large numbers of odorants to stress-test the model proposed here and identify robust associations.
AU  - Manoel, D.*
AU  - Makhlouf, M.*
AU  - Scialdone, A.
AU  - Saraiva, L.R.*
C1  - 54953
C2  - 45959
CY  - Great Clarendon St, Oxford Ox2 6dp, England
SP  - 7-9
TI  - Interspecific variation of olfactory preferences in flies, mice, and humans.
JO  - Chem. Senses
VL  - 44
IS  - 1
PB  - Oxford Univ Press
PY  - 2018
SN  - 0379-864x
ER  - 

TY  - JOUR
AB  - Multiple lines of research have demonstrated that humans can perceive fat in the form of free fatty acids (FFAs). However, the dietary concentration of FFAs is generally very low and fat is mainly consumed as triacylglycerol (TAG). The aim of this study was to examine the perception of different fatty stimuli and possible associations between them. Therefore, detection thresholds for 4 fatty stimuli (oleic acid [FFA], paraffin oil [mixture of hydrocarbon molecules], canola oil [TAG-rich], and canola oil spiked with oleic acid [rich in TAGs and FFAs]) were determined in 30 healthy participants. Additionally, inter-individual differences in fat perception were examined. It was observed that oleic acid was perceivable at significantly lower concentrations than all other stimuli (P < 0.001). Similarly, canola oil with oleic acid was detectable at lower concentrations than canola oil alone (P < 0.001). Moreover, canola oil detection thresholds were significantly lower than paraffin oil detection thresholds (P = 0.017). Participants who were sensitive for low concentrations for oleic acid showed lower detection thresholds for canola oil with and without oleic acid, compared with participants that were less sensitive for oleic acid. The results of this study demonstrate that the higher the concentrations of FFAs in the stimuli, the lower the individual fat detection threshold. Moreover, participants being sensitive for lower concentrations of FFAs are also more likely to detect low concentrations of TAG-rich fats as it is found in the human diet.
AU  - Heinze, J.M.
AU  - Costanzo, A.*
AU  - Baselier, I.*
AU  - Fritsche, A.
AU  - Lidolt, M.*
AU  - Hinrichs, J.*
AU  - Frank-Podlech, S.*
AU  - Keast, R.*
C1  - 51823
C2  - 43388
CY  - Oxford
SP  - 585-592
TI  - Oil perception-detection thresholds for varying fatty stimuli and inter-individual differences.
JO  - Chem. Senses
VL  - 42
IS  - 7
PB  - Oxford Univ Press
PY  - 2017
SN  - 0379-864x
ER  -