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The Lady and the Unicorn, a Flemish tapestry depicting the sense of smell, 1484–1500. Musée national du Moyen Âge, Paris.. Early scientific study of the sense of smell includes the extensive doctoral dissertation of Eleanor Gamble, published in 1898, which compared olfactory to other stimulus modalities, and implied that smell had a lower intensity discrimination.
"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado. An odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
Age is the strongest reason for olfactory decline in healthy adults, having even greater impact than does cigarette smoking. Age-related changes in smell function often go unnoticed and smell ability is rarely tested clinically unlike hearing and vision. 2% of people under 65 years of age have chronic smelling problems.
A new analysis of breathing data from 52 volunteers over a 24-hour period revealed that people with a normal sense of smell had little spikes, or “sniffs,” during each breath that were not ...
The term derives from the Neo-Latin anosmia, based on Ancient Greek ἀν- (an-) + ὀσμή (osmḗ 'smell'; another related term, hyperosmia, refers to an increased ability to smell). Some people may be anosmic for one particular odor, a condition known as "specific anosmia". The absence of the sense of smell from birth is known as congenital ...
Taste and smell go hand in hand as some of the main stimulants for flavor is the result that comes from smell working with taste. The human body has many complex interactions when it comes to how the five senses can help or hurt each other.
As far as medical advice, Denneny said, "People who have altered smell are at particular risk for not being able to recognize the odor of smoke from fire, gas leaks, toxic chemicals, spoiled food ...
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.