Olfaction

In a cruel twist of evolution, some of us can smell it and some of us can't.
Bio-molecules, such as enzymes and other proteins, interact most strongly when they have complementary surfaces and complementary
No, it's not your imagination. Beer isn't something that smells good to most people at first. We know that things that once smelled or tasted repulsive can come to be pleasurable. So how do we form new odor representations, and how are they affected by learning and experience?
"There is a percept called 'olfactory white,'" Lav said in the email, "which occurs when the odor compounds being perceived
From fruity to minty to popcorn-y, all smells can be classified as one of 10 types of aroma, scientists say. Using statistics