Representation of Perceived Odor Intensity

项目总结(项目3：感知气味强度的表示法) 炸薯条的气味含有500多种分子，但只需将21种分子结合在一起就可以复制 他们。理解哪些分子重要，哪些分子无关的关键是气味强度。当有气味的时候 用来传达信息，无论是水果的成熟度，捕食者的音符，还是 潜在的配偶，强度需要知道有多少存在和在哪里定位来源。几个 已经提出了神经模型来解释大脑如何表示强度，但大多数是实验性的 操纵通过改变气味浓度间接地操纵强度，而不是直接传递 以目标感知的强度进行刺激。在这个提案中，我们使用人和老鼠的行为来衡量 感知气味的强度，然后使用强度平衡的气味来探索 感知力。有了模型系统中的感知读数，我们也可以使用基因操作 以及光遗传刺激，以探索受体激活特征如何转化为感知强度。通过 这些实验检查了两个物种对相同刺激的神经和知觉反应 将揭示强度是如何由感受器激活模式、球和皮质编码并发展的 根据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.