Unraveling the Mathematics of Smell
The human nose finds it simple to distinguish the aroma of fresh coffee from the stink of rotten eggs, but the underlying biochemistry is complicated. Researchers have now created an olfactory “map”—a geometric model of how molecules combine to produce various scents. This map could inspire a way to predict how people might perceive certain odor combinations and help to drive the development of new fragrances, scientists say.
Researchers have been trying for years to tame the elaborate landscape of odor molecules. Neuroscientists want to better understand how we process scents; perfume and food manufacturers want better ways to synthesize familiar aromas for their products. The new approach may appeal to both camps.
One earlier strategy for mapping the olfactory system involves grouping odor molecules that have similar molecular structures and using those similarities to predict the scents of novel combinations. But that avenue often leads to a dead end. “It’s not necessary that chemicals with the same chemical structures will be perceived similarly,” says Tatyana Sharpee, a neurobiologist at the Salk Institute for Biological Studies in La Jolla, Calif., and lead author of the study, which appeared in August in Science Advances.
Read more in Scientific American, here.
Image: Monty Rakusen / Getty / Scientific American