CHEMICAL SENSES

Scope & Guideline

Exploring the Intricacies of Olfaction and Gustation.

Introduction

Welcome to the CHEMICAL SENSES information hub, where our guidelines provide a wealth of knowledge about the journal’s focus and academic contributions. This page includes an extensive look at the aims and scope of CHEMICAL SENSES, highlighting trending and emerging areas of study. We also examine declining topics to offer insight into academic interest shifts. Our curated list of highly cited topics and recent publications is part of our effort to guide scholars, using these guidelines to stay ahead in their research endeavors.
LanguageEnglish
ISSN0379-864x
PublisherOXFORD UNIV PRESS
Support Open AccessNo
CountryUnited Kingdom
TypeJournal
Convergefrom 1974 to 2024
AbbreviationCHEM SENSES / Chem. Senses
Frequency1 issue/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
AddressGREAT CLARENDON ST, OXFORD OX2 6DP, ENGLAND

Aims and Scopes

The journal 'Chemical Senses' primarily focuses on the scientific understanding of olfaction (smell) and gustation (taste), integrating insights from neuroscience, psychology, and physiology. It aims to explore the underlying mechanisms of chemosensory processing, the interactions of taste and smell with other sensory modalities, and the implications for health and behavior.
  1. Chemosensory Mechanisms:
    Research into the biological and chemical processes that underlie olfactory and gustatory perception, including receptor function, neural pathways, and sensory processing.
  2. Behavioral and Cognitive Interactions:
    Exploration of how taste and smell influence behavior, memory, and decision-making processes, including the impact of sensory stimuli on emotional and social interactions.
  3. Clinical Applications and Disorders:
    Investigation of chemosensory dysfunctions in clinical populations, such as those with COVID-19, neurodegenerative diseases, and other health conditions, aiming to develop diagnostic and therapeutic strategies.
  4. Multisensory Integration:
    Studies on how olfactory and gustatory stimuli interact with other senses (like vision and touch) to shape flavor perception and influence eating behaviors.
  5. Developmental and Evolutionary Perspectives:
    Examinations of the development of chemosensory systems across species and throughout life stages, along with the evolutionary adaptations of olfactory and taste receptors.
Emerging themes within 'Chemical Senses' reflect contemporary scientific interests and societal needs, particularly in the context of health crises like the COVID-19 pandemic and advances in technology.
  1. Impact of COVID-19 on Chemosensory Functions:
    A significant increase in research addressing the effects of COVID-19 on taste and smell, including long-term consequences and recovery strategies.
  2. Machine Learning and AI in Sensory Research:
    Growing interest in applying machine learning techniques to predict chemosensory responses and analyze sensory data, enhancing understanding of olfactory and taste mechanisms.
  3. Neuroscience of Chemosensation:
    An increasing focus on the neural correlates of taste and smell, including studies on brain connectivity, sensory processing, and the role of specific brain regions in chemosensory perception.
  4. Personalized Nutrition and Sensory Experiences:
    Research exploring individual differences in taste and smell perception and their implications for personalized dietary recommendations and interventions.
  5. Olfactory Training and Rehabilitation:
    Emerging studies on olfactory training as a therapeutic approach for individuals with chemosensory dysfunctions, aiming to enhance recovery and improve quality of life.

Declining or Waning

While 'Chemical Senses' continues to expand in several research areas, certain themes are witnessing a decline in focus. This may reflect evolving research interests or shifts in funding and academic attention.
  1. Traditional Taste Research:
    Research centered solely on basic taste modalities (sweet, sour, salty, bitter, umami) without integrating olfactory or multisensory perspectives is becoming less prominent.
  2. Basic Olfactory Threshold Testing:
    Studies focusing exclusively on olfactory threshold assessments without considering the broader context of odor perception and its implications for health and behavior are decreasing.
  3. Olfactory and Gustatory Functions in Isolation:
    Research that does not explore the interplay between olfactory and gustatory functions is declining, as there is a growing recognition of their interconnectedness in flavor perception.
  4. Static Models of Sensory Processing:
    Traditional, static models that do not incorporate dynamic, real-time interactions between sensory modalities are being replaced by more integrative approaches.

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