Biophysical models of human olfactory intensity perception

项目总结/摘要 我们可以测量颜色的亮度和声音的响度，因为我们已经将它们联系起来。 感知属性到物理属性。这还没有用于嗅觉。了解基本单位 强度对于理解一种感觉的其他方面至关重要。例如，就像颜色随着亮度变化一样， 气味的气味与其强度有关。事实上，大多数自然产生的气味不是一个分子， 不同强度的许多分子的混合物。在嗅觉感受器水平上，我们知道一种气味 可能会抑制另一个导致彼此实力的变化。了解互动的方式和内容 在气味混合物中的位置具有临床相关性。如果我们了解气味混合物的相互作用， 抑制药物中导致缺乏依从性的令人倒胃口的气味， 部分丧失气味的个体（例如老年人）。此外，知道混合强度将补充 试图精确测量气味（环境法规）或重现气味（食品科学）的领域。在这 我将收集高质量的公共数据集，将分子结构与感知强度联系起来， 开放获取工具，提供实用，可访问的预测，以推进科学领域。

PROJECT SUMMARY/ABSTRACT We can measure the brightness of a color and the loudness of a sound because we have related these perceptual properties to physical properties. This has not been done for olfaction. Knowing the basic unit of intensity is essential to understand other aspects of a sense. For instance, just as color shifts with brightness, the smell of an odor is relative to its intensity. In fact, most naturally occurring odors are not one molecule, but mixtures of many molecules at different intensities. At the olfactory receptor level, we know that one odorant may inhibit another leading to a change in each other’s strength. Knowing how and what interactions take place in an odor mixture has clinical relevance. If we understand interactions in odor mixtures, we could suppress unappetizing odorants in medicines that lead to lack of compliance as well as increase palatable odorants in individuals with partial loss (e.g. elderly). Furthermore, knowing mixture intensity will supplement fields trying to accurately measure odors (environmental regulation) or recreate them (food science). In this proposal, I will collect high-quality, public data sets linking molecular structure to perceived intensity and build open-access tools to provide practical, accessible predictions to advance the scientific field.