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I'm reading about chemoreceptors on Wikipedia, and see that the typical ones are mentioned: taste, smell, CO₂. I would like to learn more about the other kinds of chemoreceptors that humans may possess. I'm particularly interested if these can detect chemical compounds, or lack of thereof in food.

Here's an example: Do omnivore mammals vary food preferences based on dietary needs?

There's "rapid recognition of Indispensible Amino Acid(IAA) depletion in the rat brain's IAA chemosensor, the anterior piriform cortex (APC)"

Reading the article above, it appears that at least rats and birds can develop aversion to food that does not contain indispensable amino acids. This is done through chemosensors in the brain. Do humans possess any similar chemosensors?

Thank you for your input!

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put on hold as too broad by cagliari2005, Chris, WYSIWYG, poka.nandor, canadianer yesterday

There are either too many possible answers, or good answers would be too long for this format. Please add details to narrow the answer set or to isolate an issue that can be answered in a few paragraphs. If this question can be reworded to fit the rules in the help center, please edit the question.

    
The answer to this question would fill books. Take Pheromones, for example, this is a very complicated story by itself! Could you be a bit more specific in which particular field you're interested in? –  Eekhoorn Nov 25 '12 at 10:31
    
I'm interested in digestion - are there any chemicals or chemical imbalances that can be detected in food? –  Alex Stone Nov 25 '12 at 17:03
    
Isn't our sense of smell basically from a large number of chemosensors in the nose? Am I missing something? –  Qubei Oct 9 '14 at 22:08
    
@Qubei You are right, it is the pattern of activation of 100+ olfactory receptors that provokes smell. –  cagliari2005 yesterday
    
I vote to close this question. This would indeed require to write a book... –  cagliari2005 yesterday