The mammalian senses of taste and smell use a suite of receptors that are biased to bind classes of chemical analytes, and are not evolved to be specific for individual chemicals. This means that the classic “Lock and Key” approach to biological recognition is not the paradigm utilized. Our research group mimics the mammalian senses with a variety of different receptor types that are cross-reactive, and the pattern of responses is interpreted by various chemometric routines. This talk discusses the concept, experimental design, and the implementation used to decipher patterns for kinase activity and beverage analysis, such as wine.
NYU Abu Dhabi Institute
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