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Neuroscience: Scent and sensibility

Nature volume 480, pages 176–177 (2011)Cite this article

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Chris Loss savours a wide-ranging exploration of flavour that takes in evolution and physiology — and suggests it could be key to a healthier future.

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  1. Chris Loss is a food scientist and director of menu research and development at The Culinary Institute of America, Hyde Park, New York 12538, USA.,

    Chris Loss

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  1. Chris Loss
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Correspondence to Chris Loss.

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Loss, C. Neuroscience: Scent and sensibility. Nature 480, 176–177 (2011). https://doi.org/10.1038/480176a

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