Molecular mechanisms of olfactory perception: Their potential for future technologies

被引：11

作者：

Bell, GA ^{[1
]}

机构：

[1] INT FOOD MANUFACTURE & PACKAGING SCI,COOPERAT RES CTR,N RYDE,NSW 2113,AUSTRALIA

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1996年 / 7卷 / 12期

关键词：

D O I：

10.1016/S0924-2244(96)10050-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Current understanding of the molecular basis of olfactory perception has been greatly advanced in recent years by discoveries of transduction mechanisms, mechanisms for determining the effectiveness of chemical stimuli and the molecular mechanisms for the transport of odorants through the nasal mucus to the receptor sites on the olfactory cell membranes. This new knowledge lays the foundation for a wide-ranging technology based on olfactory macromolecules for the benefit of the food and other industries, and raises the prospect, within 5-10 years, of a complete explanation of the stimulus properties of odorants and how and why humans experience them.

引用

页码：425 / 431

页数：7

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