Affiliation:
1. Department of Food Science, Technology and Processing, Amity University, Mohali, India
2. Department of Food Science and Technology, Graphic Era University (Deemed), Dehradun, India
Abstract
This chapter explores the intriguing topic of olfaction in the context of sensory research, providing an in-depth discussion of its structure, function, perception, and assessment. The complex anatomy and physiology of the nose are discussed in detail in the subsequent section, which also clarifies the processes involved in smell perception. The theories of olfaction discussed in this chapter include shape theory, vibrational theory, stereochemical theory, and chemical specificity of odour. It further includes a discussion on the relationship between olfaction and taste, and cross-modal interactions. The chapter further focuses on the practical aspects of olfaction, such as measurement methods, odour perception-influencing factors, and disorders in olfactory function. Instrumental techniques in odour detection utilize specialized equipment to quantify and analyze the chemical composition of odours. The physiological, psychological and environmental factors have significant effects on the perception of smell by the individuals.