Search results for "odor"

Olfaction : de la biologie au nez électronique

2014

Olfaction : de la biologie au nez électronique

Pharmacophore study of a blending six-component odor mixture

2016

The first step of odor perception is an interaction between odorants and olfactory receptors [1]. The corresponding transduced olfactory signals, conveyed by olfactory sensory neurons, are then processed by the brain [2]. It is now accepted that the main strategy used to discriminate thousands of odors results from a combinatorial coding [3]. Moreover, odors perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [4]. In previous studies performed in the CSGA of Dijon [5-7], we investigated the perception of a mixture of 6 components: vanillin, oxanone (4-(4-hydroxyphenyl)butan-2-one),…

Recent advances in understanding vertebrate odorant-binding proteins

2011

A la découverte des odeurs

2019

Often taken for granted, the sense of smell has seldom been discussed or understood. However, since the start of the 20th Century, studies in this area have grown exponentially and today there is a greater understanding of the olfactory system – at both structural and functional levels. Scientists now concern themselves with questions about the holistic nature of our sense of smell and are investigating the role of odors in interpersonal relations, in food intake processes, in the diagnosis of certain illnesses, and many other areas. The beginnings of this knowledge are as fascinating as they are abundant and numerous disciplines are involved: psychology, physiology, genetics, neuroscience,…

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…

Le développement de l'olfaction au delà de la prime enfance

2010

National audience

Effects of olfactory priming on food choices in children: development of a new paradigm suitable for 6 to 11 year-olds

2016

Introduction: The question of the sensory determinants of food choices remains an open question. A better understanding of non-conscious processes impacting food choices could enable to elaborate new strategies to guide eating behaviors towards healthier food choices. Recent studies in adults (Gaillet et al., 2014; Chambaron et al., 2015) showed that a non-attentively perceived olfactory stimulus can impact subsequent food choices. The present study aims at adapting an olfactory priming paradigm to investigate the effects of non-attentively perceived food odours evoking healthy vs. non-healthy foods on food choices in children. Material and method: Recruitment and experiment are currently i…

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 …