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Detection and Masking of Spoiled Food Smells by Odor Maps in the Olfactory Bulb
Two major causes of spoiled food smells such as fatty, fishy off-flavors are alkylamines liberated by bacterial actions and aliphatic acids-aldehydes generated by lipid oxidation. Using the method of intrinsic signal imaging, we mapped alkylamine-responsive glomeruli to a subregion of the aliphatic...
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| Publicado en: | J Neurosci |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Society for Neuroscience
2004
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6729973/ https://ncbi.nlm.nih.gov/pubmed/15470134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1523/JNEUROSCI.2510-04.2004 |
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