Representation of Perceived Odor Intensity

项目概要（项目3：感知气味强度的表示） 炸薯条的气味含有500多个分子，但只需要结合21个 他们了解哪些分子重要，哪些分子无关紧要的关键是气味强度。当气味 用来传达信息，无论是水果的成熟度，捕食者的气味，还是 潜在的伴侣，强度是需要知道有多少是存在的，并在哪里找到源。几 已经提出了神经模型来解释大脑如何表示强度，但大多数实验 操纵通过改变气味浓度间接地操纵强度，而不是直接递送 以目标感知强度刺激。在这个提议中，我们使用人类和老鼠的行为来测量 感知的气味强度，然后使用强度平衡的气味来探测 perception.通过在模型系统中获得感知读数，我们还可以使用遗传操作 和光遗传学刺激以探测受体激活谱如何转化为感知强度。通过 通过检查两个物种对相同刺激的神经和感知反应，这些实验 将揭示强度是如何编码的受体激活模式，灯泡，和皮层和发展 基于化学结构或神经活动模式预测感知强度的模型。

Project Summary (Project 3: Representation of perceived odor intensity) The odor of French fries contains more than 500 molecules, but can be replicated by combining only 21 of them. The key to understanding which molecules matter and which are irrelevant is odor intensity. When odors are used to convey information, whether it be the ripeness of a fruit, the note of a predator, or the aroma of a potential mate, intensity is required to know how much is present and where to locate the source. Several neural models have been proposed to explain how the brain represents intensity, but most experimental manipulations manipulate intensity indirectly, by changing odor concentration, rather than directly delivering stimuli at a targeted perceived intensity. In this proposal we use human and mouse behavior to measure the perceived intensity of odors, and then use intensity-balanced odors to probe the neural correlates of perception. With access to the perceptual readout in a model system, we can also use genetic manipulations and optogenetic stimulation to probe how receptor activation profiles translate into perceived intensity. By examining both neural and perceptual responses to the same stimuli across both species, these experiments will reveal how intensity is encoded by receptor activation patterns, the bulb, and the cortex and develop models that predict perceived intensity based on either chemical structure or neural activity patterns.