Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend into a new “perfume,” or some components may dominate as elements of the mixture. In order to understand such mixture interactions, it is necessary to study the events at the olfactory periphery, down to the level of single-odorant receptor cells. Does a strong ligand present at a low concentration outweigh the effect of weak ligands present at high concentrations? We used the fruit fly receptor dOr22a and a banana-like odor mixture as a model system. We show that an intermediate ligand at an intermediate concentration alone elicits the neuron’s blend response, despite the presence of both weaker ligands at higher concentration, and of better...
A hallmark of complex sensory systems is the organization of neurons into functionally meaningful ma...
Sensory stimuli are never encountered in isolation. Our senses are barraged by many stimuli at once,...
International audienceOdors and aromas perceived in food and in the environment result from the proc...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
In natural environments, odors are typically mixtures of several different chemical compounds. Howev...
In natural environments, odors are typically mixtures of several different chemical compounds. Howev...
Most olfactory receptor neurons (ORNs) express a single type of olfactory receptor that is different...
In mammals, each odorant is detected by a combination of different odorant receptors. Signals from d...
International audiencePerceptual properties of odorant mixtures are assumed to result from interacti...
Insects rely heavily on olfaction to locate food, find mates and sense danger. Odorant stimuli in th...
Components of odor mixtures often are not perceived individually, suggesting that neural representat...
Animals typically perceive natural odor cues in their olfactory environment as a complex mixture of ...
Local networks within the primary olfactory centers reformat odor representations from olfactory rec...
Animals use olfactory receptor neurons (ORNs) to detect odors and to get a representation of the olf...
A hallmark of complex sensory systems is the organization of neurons into functionally meaningful ma...
Sensory stimuli are never encountered in isolation. Our senses are barraged by many stimuli at once,...
International audienceOdors and aromas perceived in food and in the environment result from the proc...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
In natural environments, odors are typically mixtures of several different chemical compounds. Howev...
In natural environments, odors are typically mixtures of several different chemical compounds. Howev...
Most olfactory receptor neurons (ORNs) express a single type of olfactory receptor that is different...
In mammals, each odorant is detected by a combination of different odorant receptors. Signals from d...
International audiencePerceptual properties of odorant mixtures are assumed to result from interacti...
Insects rely heavily on olfaction to locate food, find mates and sense danger. Odorant stimuli in th...
Components of odor mixtures often are not perceived individually, suggesting that neural representat...
Animals typically perceive natural odor cues in their olfactory environment as a complex mixture of ...
Local networks within the primary olfactory centers reformat odor representations from olfactory rec...
Animals use olfactory receptor neurons (ORNs) to detect odors and to get a representation of the olf...
A hallmark of complex sensory systems is the organization of neurons into functionally meaningful ma...
Sensory stimuli are never encountered in isolation. Our senses are barraged by many stimuli at once,...
International audienceOdors and aromas perceived in food and in the environment result from the proc...