How the sense of Smell works
Olfaction or olfactory perception[1] is the sense of smell. This sense is mediated by specialized sensory cells of the nasal cavity of vertebrates, which can be considered analogous to sensory cells of the antennae of invertebrates. In humans, olfaction occurs when odorant molecules bind to specific sites on the olfactory receptors. These receptors are used to detect the presence of smell. They come together at the glomerulus, a structure which transmits signals to the olfactory bulb (a brain structure directly above the nasal cavity and below the frontal lobe).[2] Many vertebrates, including most mammals and reptiles, have two distinct olfactory systems—the main olfactory system, and the accessory olfactory system (used mainly to detect pheromones). For air-breathing animals, the main olfactory system detects volatile chemicals, and the accessory olfactory system detects fluid-phase chemicals.[3] Olfaction, along with taste, is a form of chemoreception. The chemicals themselves that activate the olfactory system, in general at very low concentrations, are called odorants. Although taste and smell are separate sensory systems in land animals, water-dwelling organisms often have one 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
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
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