Olfaction / Odourants
Odourants
Some History (don't memorize this!)
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numerous attempts have been made define odour qualities --- essentially on a scale from pleasant to unpleasant--- but, until recently, development of a scale related to chemical structure was unsuccessful, and the inability to define the stimulus hindered the study of olfactory physiology
Linnaeus (1752) |
Haller (1763) |
Zwaardemaker (1885) |
Henning (1915) |
Amoor (1962) |
Aromatic |
Pleasant |
Aromatic |
Fruity |
Ethereal |
Ethereal |
Flowery |
Floral |
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Fragrant |
Fragrant |
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Ambrosial |
Ambrosial |
Pepperminty |
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Intermediate |
Empyreumatic |
Spicy |
Camphoraceous |
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Alliaceous |
Alliaceous |
Resinous |
Musky |
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Hircine |
Hircine |
Burnt |
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Foul |
Repulsive |
Pungent |
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Nauseating |
Unpleasant |
Foetid |
Putrid |
Putrid |
Current System for Defining Olfactory Stimuli
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Incremental changes in chemical structure produce detectably different odours.
Johnson and Leon (2007)olfactory coding must account for the ability to distinguish among chemicals that have subtle differences along several dimensions
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our understanding of olfactory transduction was significantly advanced with the discovery of olfactory receptor genes, which allowed the receptor code to be reverse engineered
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there are approximately 330 olfactory receptor genes, which code for ~1000 receptor proteins in the main olfactory epithelium
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the definition of the receptors reinivigorated field to take another look stimuli - a recent analysis of responses to 345 odourants was able to define at least 6 different dimensions that lead to different patterns of activity in neurons in the olfactory bulb