Odor space and olfactory processing: collective algorithms and neural implementation.
(41/2509)
Several basic olfactory tasks must be solved by highly olfactory animals, including background suppression, multiple object separation, mixture separation, and source identification. The large number N of classes of olfactory receptor cells-hundreds or thousands-permits the use of computational strategies and algorithms that would not be effective in a stimulus space of low dimension. A model of the patterns of olfactory receptor responses, based on the broad distribution of olfactory thresholds, is constructed. Representing one odor from the viewpoint of another then allows a common description of the most important basic problems and shows how to solve them when N is large. One possible biological implementation of these algorithms uses action potential timing and adaptation as the "hardware" features that are responsible for effective neural computation. (+info)
Role of olfaction in food preference as evaluated in an animal model.
(42/2509)
Food preference in individual animals is regulated by brain activity. Two murine model systems for investigating food preference were developed by focusing on fruit juices. In a home-cage, two-bottle test, the volume of apple juice consumed was found to be much larger than that of orange juice. In a two-nozzle "Drinkometer" test, by which each mouse was kept in a 38 cm (W) x 32 cm (D) cage and each drinking event was recorded by an electronic "Drinkometer" device, it was again found that the mice preferred drinking apple juice to orange juice. To elucidate the role of olfaction in this food preference, mice were subjected to an olfactory bulbectomy to remove the olfaction capability. In the home-cage two-bottle test, the preference for apple juice over orange juice was apparent even after the olfactory bulbectomy, indicating that olfaction was not essential for the formation of food preference behavior. In contrast, in the two-nozzle "Drinkometer" test, the preference for apple juice over orange juice was found to be abrogated by this surgery, implying the involvement of olfaction-based memory on food preference behavior. (+info)
Organization of heterogeneous scientific data using the EAV/CR representation.
(43/2509)
Entity-attribute-value (EAV) representation is a means of organizing highly heterogeneous data using a relatively simple physical database schema. EAV representation is widely used in the medical domain, most notably in the storage of data related to clinical patient records. Its potential strengths suggest its use in other biomedical areas, in particular research databases whose schemas are complex as well as constantly changing to reflect evolving knowledge in rapidly advancing scientific domains. When deployed for such purposes, the basic EAV representation needs to be augmented significantly to handle the modeling of complex objects (classes) as well as to manage interobject relationships. The authors refer to their modification of the basic EAV paradigm as EAV/CR (EAV with classes and relationships). They describe EAV/CR representation with examples from two biomedical databases that use it. (+info)
Attraction of the oriental fruit fly, Dacus dorsalis, to methyl eugenol and related olfactory stimulants.
(44/2509)
The attraction of male oriental fruit flies to methyl eugenol and 34 analogues was investigated quantitatively using the characteristic feeding response. Methyl eugenol was the most active compound studied, with a feeding response to 0.01 mug, but saturation of the allyl side chain or replacement of allyl by allyloxy produced compounds almost as effective. Replacement of the methoxy groups by methylenedioxy, methyl, or chloro groups abolished all response. The ring geometry of the methoxy groups was critical, with orthodimethoxy most active and meta-dimethoxy inactive. Replacement of methoxy with hydroxy, methylthio, or amino groups did not abolish the response. The failure of the oriental fruit fly to respond to the methyl and chloro isosteres of methyl eugenol was contrasted with the response of a human odor panel which perceived these compounds as having weak floral odors. (+info)
Individual odor differences and their social functions in insects.
(45/2509)
The evolution of individual or subgroup differences in odors of halictine bees is suggested from possible widespread intraspecific variation in pheromones. An important result of such variation may be maintenance of genetic polymorphisms; in nesting Hymenoptera odor differences may also facilitate individual nest recognition. In Lasioglosum zephyrum males habituate to odors of different females and perhaps thus save time by not trying to copulate with nonreceptive individuals. Guards (females) at nest entrances distinguish their few nestmates (other females) from other conspecific individuals by odors, seemingly pheromones. Duration of the habituation in L. zephyrum is at least an hour (perhaps much more) for males in relation to females and 6 or 7 days for guards in relation to nestmates. Studies of pheromones should take into consideration the possibility of pheromonal polymorphism in any species and the likelihood that it may be significant from biological and practical viewpoints. (+info)
Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes.
(46/2509)
This study investigated the relationship between perception of an odour when smelled and the taste of a solution to which the odour is added as a flavorant. In Experiment 1 (E1) sweetness, sourness, liking and intensity ratings were obtained for 20 odours. Taste ratings were then obtained for sucrose solutions to which the odours had been added as flavorants. Certain odours were found to enhance tasted sweetness while others suppressed it. The degree to which an odour smelled sweet was the best predictor of the taste ratings. These findings were extended in Experiment 2 (E2), which included a second tastant, citric acid, and employed four odours from E1. The most sweet smelling odour, caramel, was found to suppress the sourness of citric acid and, as in E1, to enhance the sweetness of sucrose. Again, odours with low sweetness suppressed the sweetness of tasted sucrose. The study demonstrated that the effects of odours on taste perception are not limited to sweetness enhancement and apply to sour as well as sweet tastes. The overall pattern of results is consistent with an explanation of the taste properties of odours in terms of prior flavour-taste associations. (+info)
Performance of mice in an automated olfactometer: odor detection, discrimination and odor memory.
(47/2509)
Mice were trained on a variety of odor detection and discrimination tasks in 100- or 200-trial sessions using a go, no-go discrete trials operant conditioning procedure. Odors, presented for 1 s on each trial, were generated by an air dilution olfactometer (for threshold tests) and an easily constructed eight-channel liquid dilution unit (for two- and multiple-odor discrimination tasks). Mice rapidly acquired the operant task and demonstrated excellent stimulus control by odor vapors. Their absolute detection threshold for ethyl acetate was similar to that obtained with rats using similar methods. They readily acquired four separate two-odor discrimination tasks and continued to perform well when all eight odors were presented in random order in the same session and when reinforcement probability for correct responding was decreased from 1 to 0.5. Memory for these eight odors, assessed under extinction after a 32 day rest period, was essentially perfect. Time spent sampling the odor on S+ and S- trials was highly correlated with response accuracy. When accuracy was at chance levels (e.g. initial trials on a novel task), stimulus sampling time on both S+ and S- trials was approximately 0.5-0.7 s. As response accuracy increased, sampling time on S+ trials tended to increase and remain higher than sampling time on S- trials. (+info)
Measurement of sensitivity to olfactory flavor: application in a study of aging and dentures.
(48/2509)
Olfaction involves a dual sensory process for perceiving odors orthonasally (through the nostrils) and retronasally (through the mouth). This investigation entailed developing a measure of sensitivity to an odor delivered in an orally sampled food (orange flavoring in a sucrose-sweetened gelatin) and examining sensitivity in the elderly. In experiment 1, olfactory flavor sensitivity was 49 times lower in elderly (n = 21) than in young (n = 28) subjects. In experiment 2, with 73 elderly women, higher olfactory flavor sensitivity correlated significantly with higher orthonasal perception (Connecticut Chemosensory Clinical Research Center test). Some women, however, exhibited low olfactory flavor sensitivity despite high orthonasal perception; none had high olfactory flavor sensitivity and low orthonasal perception. Those who wore complete or palatal covering dentures had lower olfactory flavor sensitivity than those who were dentate or wore dentures that did not cover the palate. Through multiple regression analysis, orthonasal perception and denture status were found to be independent contributors to predicting olfactory flavor sensitivity. In summary, elderly subjects showed depressed olfactory flavor sensitivity (i.e. retronasal sensitivity) that related to poor orthonasal olfactory perception and denture characteristic. Thus, while good orthonasal olfaction may be necessary for good olfactory flavor sensitivity, it is not sufficient. Other factors, some associated with oral conditions, may impede release and retronasal transport of odors from the mouth to the olfactory receptors. (+info)