Article
A Mendelian trait for olfactory sensitivity affects odor experience and food selection.
Current biology : CB - 19 Aug 2013
Jaeger Sara R, McRae Jeremy F, Bava Christina M, Beresford Michelle K, Hunter Denise, Jia Yilin, Chheang Sok Leang, Jin David, Peng Mei, Gamble Joanna C, Atkinson Kelly R, Axten Lauren G, Paisley Amy G, Tooman Leah, Pineau Benedicte, Rouse Simon A, Newcomb Richard D
Abstract excerpt
Humans vary in acuity to many odors [1-4], with variation within olfactory receptor (OR) genes contributing to these differences [5-9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11-15]. Here we investigate β-ionone, which shows extreme sensitivity differences [4, 16, 17]. β-ionone is a key aroma in foods and beverages...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.