For many odors that we encounter in daily life, we perceive their qualities without being able to specifically identify their sources-an experience termed the "tip-of-the-nose" phenomenon. Does learning an odor's identity alter our experience of it? Past work has shown that labeling odors can alter how we describe and react to them, but it remains an open question whether such changes extend to the level of perception, making an odor actually smell different. Here, in a set of odor classification experiments we tested whether attaching labels to odors can alter their perceptual discriminability. We found that even for odors whose reported similarity changed markedly when their identities were revealed, their discriminability remained unchanged by labels. Our findings indicate that two critical functions of olfaction-parsing the odor environment and supporting the subjective experience of odor qualities-access distinct odor representations within the olfactory processing stream.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9889793 | PMC |
http://dx.doi.org/10.1038/s41598-023-28134-w | DOI Listing |
J Neurosci
January 2025
Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, ON, Canada, K1N 6N5
GABAergic neurons in basal forebrain (BF) nuclei project densely to all layers of the mouse main olfactory bulb (OB), the first relay in odor information processing. However, BF projection neurons are diverse and the contribution of each subtype to odor information processing is not known. In the present study, we used retrograde and anterograde tracing methods together with whole-brain light-sheet analyses, patch-clamp recordings coupled with optogenetic and chemogenetic approaches during spontaneous odor discrimination, and go/no-go odor discrimination/learning tests to characterize the synaptic targets in the OB of BF calretinin-expressing (CR+) GABAergic cells and to reveal their functional implications.
View Article and Find Full Text PDFNutrients
December 2024
Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy.
Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy.
Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization's potential effect in modulating sourness perception in subjects with hyposmia.
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