Search results for "ODORANT"
showing 10 items of 239 documents
Function of nasal odorant metabolism in vertebrate olfaction
2021
National audience
How odorant metabolizing enzymes shape odor perception?
2020
International audience; Lingering in the background of every odorant-receptor interaction is an odor metabolizing enzyme. Over the last several years, a fascinating set of studies in rodents, rabbits, insects and humans has demonstrated that these enzymes participate in the active biotransformation of odorous molecules within the perireceptor environment. These mechanisms may exert two unique effects: first, to maintain odor sensitivity by reducing receptor saturation, and second, to transform the local milieu of the odor components giving rise to unique odor percepts. This symposium will focus on the impact of odorant metabolizing enzymes (OMEs) on functional and behavioral aspects of olfa…
Exploring the network of odours shared by an aroma blending mixture
2019
International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…
Chemo-biological analysis applied to the olfaction field
2019
Human are surrounded by numerous molecules in the air from a limited number of olfactory receptors [1], and one odor is not caused by only one compound but by a mixture of molecules [2]. Two different perceptions exist, the first being the heterogeneous perception which is the distinction between the odor components of the mixture. The second perception is homogeneous and consists in a mixture of molecules resulting in a single odor which is not possible to distinguish between odor components of the mixture. There are two types of homogeneous perceptions:1-When one of the mixture components covers the other constituents and we can only smell the odor of one of the mixture components: it is …
Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration
2019
International audience
Plasticity in the olfactory system: modulation by the odorant environment and diet
2015
As the primary neuronal element in the olfactory system, olfactory sensory neurons (OSNs) are responsible for detecting odor molecules, transforming chemical information to electrical signals and sending these signals to the brain. Being exposed to the environment, their lifetime is limited. The olfactory epithelium has the remarkable ability to regenerate sensory neurons throughout life. There is little data showing the effects of the environment, such as odorant exposure, on the properties of OSNs. Similarly, knowledge on the modulation by the physiological state of the animal (i.e. nutritional status) is limited. The long-term goal of our group is to investigate how the OSNs function dur…
Towards computational biomimetic nose
2016
International audience
G-protein-coupled odorant receptors underlie mechanosensitivity in olfactory sensory neurons
2012
G-protein-coupled odorant receptors underlie mechanosensitivity in olfactory sensory neurons. 34. annual meeting - Association for chemoreception sciences (AChemS)
In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture
2019
International audience
Les stratégies payantes pour doper la perception sucrée en bouche
2018
La réduction du sucre s'accélère en 2018. Zoom sur les dernières avancées de la recherche dédiée aux récepteurs gustatifs. Les aromaticiens focalisent leurs recherches sur la mise au point d'arômes modulateurs qui équilibrent le profile aromatique des produits allégés.