'Caramel receptor' identified

Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now. Researchers at the Leibniz Institute for Food Systems Biology at the Technical ...

Your sense of smell may be the key to a balanced diet

Walking past a corner bakery, you may find yourself drawn in by the fresh smell of sweets wafting from the front door. You're not alone: The knowledge that humans make decisions based on their nose has led major brands like ...

Study reveals how smell receptors work

All senses must reckon with the richness of the world, but nothing matches the challenge faced by the olfactory system that underlies our sense of smell. We need only three receptors in our eyes to sense all the colors of ...

A caffeine buzz helps bees learn to find specific flowers

There's nothing like a shot of espresso when you need to get some studying doneā€”and now, it seems like bees learn better with a jolt of their favorite caffeine-laced nectar, too. In a paper published July 28 in the journal ...

Odd smell: Flies sniff ammonia in a way new to science

The stink of ammonia in urine, sweat, and rotting meat repels humans, but many insects find ammonia alluring. Now, UConn researchers have figured out how the annoying insects smell it, a discovery that could lead to better ...

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Odor

An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance, scent, and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. In contrast, malodor, stench, reek, and stink are used specifically to describe unpleasant odors.

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