Most olfactory receptor neurons (ORNs) express a single type of olfactory receptor that is differentially sensitive to a wide variety of odorant molecules. The diversity of possible odorant-receptor interactions raises challenging problems for the coding of complex mixtures of many odorants, which make up the vast majority of real world odors. Pure competition, the simplest kind of interaction, arises when two or more agonists can bind to the main receptor site, which triggers receptor activation, although only one can be bound at a time. Noncompetitive effects may result from various mechanisms, including agonist binding to another site, which modifies the receptor properties at the main binding site. Here, we investigated the electrophysi...
We present a general physicochemical sampling model for olfaction, based on established pharmacologi...
Binding of odorants to olfactory receptors (ORs) elicits downstream chemical and neural signals, whi...
International audienceOdors and aromas perceived in food and in the environment result from the proc...
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...
In mammals, each odorant is detected by a combination of different odorant receptors. Signals from d...
International audienceMost natural odors are complex mixtures of volatile components, competing to b...
The detection of thousands of volatile odorants is mediated by several hundreds of different G prote...
International audiencePerceptual properties of odorant mixtures are assumed to result from interacti...
Sensory stimuli are never encountered in isolation. Our senses are barraged by many stimuli at once,...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
Natural environments feature mixtures of odorants of diverse quantities, qualities and complexities....
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 ...
<div><p>Binding of odorants to olfactory receptors (ORs) elicits downstream chemical and neural sign...
We present a general physicochemical sampling model for olfaction, based on established pharmacologi...
Binding of odorants to olfactory receptors (ORs) elicits downstream chemical and neural signals, whi...
International audienceOdors and aromas perceived in food and in the environment result from the proc...
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...
In mammals, each odorant is detected by a combination of different odorant receptors. Signals from d...
International audienceMost natural odors are complex mixtures of volatile components, competing to b...
The detection of thousands of volatile odorants is mediated by several hundreds of different G prote...
International audiencePerceptual properties of odorant mixtures are assumed to result from interacti...
Sensory stimuli are never encountered in isolation. Our senses are barraged by many stimuli at once,...
Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend ...
Natural environments feature mixtures of odorants of diverse quantities, qualities and complexities....
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 ...
<div><p>Binding of odorants to olfactory receptors (ORs) elicits downstream chemical and neural sign...
We present a general physicochemical sampling model for olfaction, based on established pharmacologi...
Binding of odorants to olfactory receptors (ORs) elicits downstream chemical and neural signals, whi...
International audienceOdors and aromas perceived in food and in the environment result from the proc...