How The Sense Of Smell Works

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chemical sense.[4]

Volatile small molecule odorants, non-volatile proteins, and non-volatile hydrocarbons may all produce olfactory sensations. Some animal species are able to smell carbon dioxide in minute concentrations. Taste sensations are caused by small organic molecules and proteins.[5]

Contents

1 Study of olfaction
2 Main olfactory system
2.1 Receptor neuron
2.2 Olfactory bulb projections
3 Accessory olfactory system
4 Human olfactory system
5 Olfactory coding and perception
6 Genetics of olfaction
7 Interactions of olfaction with other senses
7.1 Olfaction and taste
7.2 Olfaction and audition
8 Disorders of olfaction
9 Quantifying olfaction in industry
10 Olfaction in plants and animals
10.1 Insect olfactory system
11 See also
12 References
13 Further reading
14 External links

Study of olfaction

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receptors detect only small pieces of molecules, and these minimal inputs are combined to form a larger olfactory perception (similar to the way visual perception is built up of smaller, information-poor sensations, combined and refined to create a detailed overall perception).[citation needed] An alternative theory, the vibration theory proposed by Luca Turin,[9][10] posits that odor receptors detect the frequencies of vibrations of odor molecules in the infrared range by electron tunnelling. However, the behavioral predictions of this theory have been called into question.[11] There is no theory yet that explains olfactory perception completely.

Main olfactory system

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