Association for Chemoreception Sciences (AChemS)

Don't miss out! Join us for the next Career Networking Seminar on March 11th from 11:00 AM - 12:00 PM ET. Sign up now: achems.org/web/semin...

LAST CHANCE TO SUBMIT YOUR LATE NEWS ABSTRACT FOR #AChemS2026. Submit today and present your research at #AChemS2026 in St. Pete, Florida. achems.org/2026/

Join us for the next Career Networking Seminar on March 11th from 11:00 AM - 12:00 PM ET. Sign up now: achems.org/web/semin...

LATE NEWS ABSTRACT SUBMISSIONS REMINDER. Submit today and present your research at #AChemS2026 in St. Pete, Florida.

Don't miss out! Join us for the next Career Networking Seminar on February 11th from 11:00 AM - 12:00 PM ET. Sign up now: achems.org/web/semin...

AChemS researchers study individual differences in taste perception, including genetic variations that affect bitter sensitivity. Understanding why some people are supertasters helps explain why we don't all experience the same foods the same way.

It's National Dark Chocolate Day! 🍫
Love it or hate it? Genetics might decide. "Supertasters" have more taste buds and heightened bitter sensitivity making dark chocolate taste overwhelmingly bitter. The rest of us? We can enjoy the complexity.
#NationalDarkChocolateDay!! #AChemS

NOW ACCEPTING LATE NEWS ABSTRACT SUBMISSIONS. Submit today and present your research at #AChemS2026 in St. Pete, Florida. achems.org/2026/

AChemS researchers study how we detect and perceive odors. Understanding these mechanisms reveals the critical role smell plays in creating rich, complex flavor experiences.

It's National Irish Coffee Day! Alcohol enhances aroma release: ethanol helps volatile compounds evaporate, carrying coffee and whiskey aromas to your nose. That boozy warmth isn't just in your head; it's chemistry intensifying flavor.
#IrishCoffeeDay!! #AChemS

Join us for the next Career Networking Seminar on February 11th from 11:00 AM - 12:00 PM ET. Sign up now: achems.org/web/semin...

AChemS researchers study how compounds like capsaicin interact with receptors like TRPV1, and how these channels communicate temperature and chemical signals to the brain. This reveals the molecular basis of spicy sensations.

🌶️ It's International Hot and Spicy Food Day!🌶️
Spicy food doesn't burn: it tricks your nerves. Capsaicin activates TRPV1 receptors, normally triggered by heat, fooling your brain into feeling fire. A spicy chemical illusion! #HotAndSpicyFoodDay!! #AChemS

⏰ Last chance! Today is the final day to submit your #AChemS2026 abstract!

Submit Now and Join us in St. Pete, Florida: achems.org/2026/abst...

APPLY NOW for an #AChemS2026 Abstract or Travel Fellowship Award! We're offering several awards for Postdocs, Graduate Students, and Undergraduates. Deadline: January 12, 2026.

Apply today: achems.org/web/award...

Don't miss out! Join us for the next Career Networking Seminar on January 14th from 11:00 AM - 12:00 PM ET. Sign up now: achems.org/web/semin...

Check out AChemS Job Postings for available positions in the chemical senses!

THE ACHEMS ANNUAL MEETING is the preeminent international gathering of chemoreception scientists. Submit an abstract and present your research at #AChemS2026. achems.org/2026/abst...

⌛️Don't wait—submit your abstract today! The #AChemS2026 deadline is fast approaching.
achems.org/2026/

AChemS researchers study retronasal olfaction and how volatile aroma compounds contribute to flavor perception. Understanding this pathway reveals why smell is just as important as taste in creating the full sensory experience of our favorite foods.

It's National Cake Day! Most of cake's "flavor" isn't taste, it's smell. As you chew, aroma compounds travel from your mouth up through your nasal cavity to olfactory receptors. This retronasal olfaction is why cake tastes bland when you have a cold!
#NationalCakeDay!! #AChemS

AChemS researchers study how taste receptors like TAS2Rs detect compounds such as caffeine, and how factors like temperature modulate our perception of bitterness. These insights reveal why the same beverage can taste completely different hot vs. cold.

It's National Espresso Day! Hot or iced? Caffeine activates bitter taste receptors (TAS2Rs), but temperature matters. Cold temps modulate bitterness perception, making iced espresso taste smoother than hot. What's your preference?
#NationalEspressoDay!! #AChemS

🎉 The #AChemS2026 Preliminary Program is now LIVE!

Get a sneak peek at what's in store and start planning your trip to St. Pete Beach!

Check out the full details here: achems.org/2026/
#AChemS2026 #ChemicalSciences

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.

It's National Nachos Day! The perfect nacho hits all your senses at once: salty cheese taste, spicy jalapeño aroma, crispy crunch sound, and varied textures. Your brain integrates these signals into one unified experience: nacho perfection.
#NationalNachosDay!! #AChemS

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.

🎃 The Headless Horseman couldn't smell you… but his horse could. Horses detect human emotions—including fear—through body odor. They can distinguish fear sweat from joy sweat. No head? No problem. The horse still hunts you down.

#Halloween!! #AChemS

#AChemS2026 ABSTRACT SUBMISSION IS OPEN! Submit an abstract and present your research at the preeminent international chemosensory meeting achems.org/2026/

Submission Deadline Date: January 12, 2026

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.