Posted on

Can You Smell That?

Can You Smell That?

“data-newsletterpromo-image=”https://static.scientificamerican.com/sciam/cache/file/458BF87F-514B-44EE-B87F5D531772CF83_source.png”data-newsletterpromo-button-text=”Sign Up”data-newsletterpromo-button-link=”https://www.scientificamerican.com/page/newsletter-sign-up/?origincode=2018_sciam_ArticlePromo_NewsletterSignUp”name=”articleBody” itemprop=”articleBody”>

Neuroscientist Leslie Vosshall and sensory psychologist Avery Gilbert illuminate how exactly we perceive smells genetically along with culturally.

I was hit by the smell such as for instance a punch into the teeth. Staggering, I attempted which will make sense of the pungent, salty, almost sweet smell. It absolutely was truly unpleasant, but additionally curiously interesting. The thing that was this?

The offending waft originated in a molecule that is single in a few of the world’s most-celebrated cheeses. At the same time slightly nauseous and satisfyingly complex, it is additionally in charge of providing alcohol its heady, hoppy bite. Nonetheless it’s present in less-exalted places, too. Specifically, locker spaces. Continue reading Can You Smell That?