Monell Chemical Senses Center

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6d
Guelph Mercury
The benefits of spiced-up breast milkwas there, the babies stayed longer on the breast, and nursed more vigorously.
The benefits of spiced-up breast milk
Guelph Mercury / Posted 6 days ago
was there, the babies stayed longer on the breast, and nursed more vigorously. Julie Mennella, a biopsychologist at the Monell Chemical Senses Center in Philadelphia, was the lead author on the 1991 study; she has continued to study the effect... Read more
18d
ABC News
Feeling the Burn: Eating the World’s Hottest Pepperthe chemical in hot peppers that gives them their characteristic burn. To learn
Feeling the Burn: Eating the World’s Hottest Pepper
ABC News / Posted 18 days ago
the chemical in hot peppers that gives them their characteristic burn. To learn more, I reached out to Dr. Paul Wise of the Monell Chemical Senses Center in Philadelphia. “Much like bitter taste, plants have developed these chemicals as a defensive... Read more
26d
Daily Mail
Why your hormones help you pick the perfect perfumegravitate towards more grassy, or woody scents, such as sandalwood and patchoul
Why your hormones help you pick the perfect perfume
Daily Mail / Posted 26 days ago
gravitate towards more grassy, or woody scents, such as sandalwood and patchouli. U.S organic chemist Dr George Preti, of Monell Chemical Senses Center in Philadelphia, said: ‘Perfumes might also evaporate faster when you’re older because your... Read more
27d
The Globe and Mail
How saliva determines our food-texture preferencessays. “If we didn’t have salivary proteins, we wouldn’t have teeth by the age o
How saliva determines our food-texture preferences
The Globe and Mail / Posted 27 days ago
says. “If we didn’t have salivary proteins, we wouldn’t have teeth by the age of 20.” Breslin, who is also a member of the Monell Chemical Senses Center in Philadelphia, believes that our preferred food texture choices are related to our personal... Read more

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