olfactory receptors

olfactory receptors

closely related to taste

olfactory receptors

flavors of various food are largely due to the combination of taste and smell.

olfactory receptors

located on the olfactory mucous which lies on the posterodorsal part of the nasal cavity. It has an area of about 2.5 cm². It includes the upper 3rd nostril, septum and superior conchae.

olfactory receptors

composed of olfactory cells and supporting cell

camphoraceous

musky

floral

pepperminty

ethereal

pungent

putrid

primary odors

camphoraceous

tough volatile fragrant compound from the wood and bark of camphor tree used in medicine as plasticizer and insect repellant.

musky

substance with a penetrating odor obtained from a sac beneath the abdominal skin of male musk deer and used as perfume fixation.

floral

smell of flower

pepperminty

minty aroma or fresh

ethereal

ether is a light volatile inflammable liquid obtained by the distillation of alcohol with sulfuric acid and used chiefly as solvents and anesthetic.

pungent

stinging or biting quality

putrid

- rotten, foul odor

- decomposing organic matter

adaptation

effect of one odor on the other odor

PHYSIOLOGIC PROPERTIES OF OLFACTORY RECEPTORS

adaptation

it is well known experience that an odor which at first seems to be quite strong or even noxious, after a few minutes is hardly noticed.

effect of one odor on the other odor

strong odors tend to mask weaker ones. If appropriate amount is applied, one odor antagonizes the other odor.

1. Excessive smoking

2. Temporary loss of sense of smell may be the result of inflammation of the nasal mucosa.

3. Disease of the nervous system may affect olfaction either unilaterally/ bilaterally.

4. Hypernosmia

Anomalies in Olfaction

hypernosmia

acute sensitivity of the sense of smell due to some diseases of the CNS.