TAKASAGO gave a poster presentation at 19th International Symposium on Olfaction and Taste (ISOT2024) held in Reykjavik, Iceland on June 22-26, 2024.　

Identification of OR6B1 as a freshness perception receptor
The function of olfactory receptor 6B1 was revealed for the first time by TAKASAGO in this study.
It was found that the freshly made sensation of processed foods and the freshness sensation of fruits are biologically equivalent to “OR6B1 response”.
The freshness sensation in foods can be enriched by identifying flavor ingredients which enhance OR6B1 response.
This technique is expected to improve our dietary QOL.