Bushra Griffith
The human brain is an incredibly complex organ, responsible for our ability to process and perceive a range of sensory information. One of the fascinating aspects of neuroscience is understanding how our brains interpret smells and how this influences our behaviour and preferences. For example, the distinctive odour of blue cheese, formed by bacterial activity and the presence of a compound called 2-heptanone, elicits varying responses, from delight to disgust. While genetics plays a role in our sensitivity to certain scents, the perception of smell is also influenced by emotional and social contexts. This complexity in scent perception has led neuroscientists to explore the brain's basis for disgust and the neural mechanisms underlying our love or hatred for pungent foods like blue cheese.
| Characteristics | Values |
|---|---|
| Brain's smell | A little like blood and meat |
| Blue cheese's smell | Caused by a compound called 2-heptanone |
| Blue cheese lovers/haters | The smell of blue cheese is perceived differently by different people. |
| Blue cheese gene | A gene that influences the perception of the blue cheese smell |
| Brain's response to blue cheese | Activates olfactory areas in the brain, such as the orbitofrontal cortex |
| Brain's response to body odor | Activates regions associated with familiarity if the person is familiar, and stimulates the amygdala if the person is a stranger |
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What You'll Learn
The human brain doesn't have a particularly strong smell
The perception of odours is influenced by genetic variants, as evidenced by the fact that some people are sensitive to the smell of blue cheese. This semi-soft cheese gets its distinct smell from the Penicillium mould that is introduced before the ageing process and the bacteria that form as it ages. The compound 2-heptanone, in particular, is responsible for the blue cheese smell.
Research has shown that olfactory receptors, which enable us to detect odours, play a critical role in an individual's sense of smell. In a 2013 study, investigators examined the threshold levels at which participants could smell 2-heptanone and found that the ability to detect this compound was linked to a specific gene locus on Chromosome 3. This discovery adds to our understanding of how genetic variations can impact our perception of different smells.
It is worth noting that while the brain itself may not have a strong odour, the sense of smell is highly important to humans and plays a role in various aspects of our lives. For example, studies have shown that people can distinguish the body odour of relatives from non-family members and even gauge the emotional states of others based on the scent of their sweat. Additionally, the sense of smell can influence social interactions and friendships, as we tend to be drawn to people with similar body odours.
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The brain combines taste and smell
It is unlikely that the human brain smells like blue cheese. The brain is mostly fat, and fat has very little smell. It is believed that the brain, like any other organ, smells like blood and meat.
Taste and smell are separate senses with their own receptor organs, but they are intimately entwined. Tastants, or chemicals in foods, are detected by taste buds, which consist of special sensory cells. When stimulated, these cells send signals to specific areas of the brain, which make us conscious of the perception of taste. Similarly, specialized cells in the nose pick up odorants, or airborne odor molecules. Odorants stimulate receptor proteins found on hair-like cilia at the tips of the sensory cells, a process that initiates a neural response. Ultimately, messages about taste and smell converge, allowing us to detect the flavors of food.
The impulses from the olfactory neurons travel to two olfactory bulbs, one for each nostril. The olfactory information then passes to nearby brain areas, where odor and taste information are mixed. In humans, this occurs in the orbital frontal cortex, an area of the brain associated with higher cognitive functions.
The close relationship between taste and smell is most apparent when the sense of smell is impaired, such as when one has a cold. Food "tastes" different when one cannot smell, as the brain is only detecting the taste and not the food odors.
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The blue cheese smell is caused by 2-heptanone
The human brain does not have a particularly strong smell, unlike other organs such as the liver or kidneys, which have very distinct odors. The brain is mostly fat, and fat generally does not have a strong smell. However, it is reported to have a slight smell of blood and meat.
Interestingly, some people have compared the smell of the brain to that of blue cheese. Blue cheese gets its distinctive smell from the Penicillium mold introduced before the aging process and the bacteria that form as it ages. The specific compound responsible for the blue cheese smell is called 2-heptanone. This compound is detected by our olfactory receptors, which allow us to perceive different odors.
In a 2013 study, researchers investigated the sensitivity to the smell of 2-heptanone among a group of unrelated Caucasian adults. They found that the ability to detect this compound was linked to a specific gene locus on Chromosome 3. This discovery highlights the genetic influence on our perception of scents.
The presence of 2-heptanone in blue cheese can trigger a strong reaction in some individuals, who may find the smell unpleasant or intolerable. This aversion to the smell of blue cheese may be influenced by genetic factors, as suggested by the identification of the gene locus associated with 2-heptanone detection.
While the brain itself does not smell like blue cheese, the perception of the blue cheese smell is indeed influenced by our brains' ability to process and interpret sensory information.
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Genetic variants influence how we perceive the blue cheese smell
The human brain is capable of detecting 10,000 odors, and each person's ability to detect these odors is dependent on their unique genetic makeup. A 2013 study found a genetic basis for four out of ten fragrances tested: apples, violets, blue cheese, and malt. The chemical compound 2-heptanone is responsible for the distinctive smell of blue cheese, and sensitivity to this odor is associated with a specific gene locus on chromosome 3.
Olfactory receptors, which enable the detection of odorants, are critical to an individual's sense of smell. The 2013 study identified a cluster of 18 olfactory receptors, seven of which are predicted to be pseudogenes, or imperfect copies of complete genes. This finding suggests that variations in these receptors can influence an individual's perception of blue cheese odor.
Furthermore, the study examined the distribution of gene variants in different populations worldwide and found no systematic differences in odor sensitivity across cultures. This indicates that genetic differences in odor perception are not a major factor in the variation of cuisines around the world. However, it is important to note that the significance of a genetic predisposition to moldy blue cheese intolerance has not been fully established, and further research is needed.
While the exact genetic basis for blue cheese odor perception requires more investigation, it is clear that genetic variants play a significant role in how individuals sense and interpret the smell of blue cheese. For some, the odor may be pleasant and enticing, while others may find it repulsive and intolerable. This diversity in sensory experiences underscores the highly personalized nature of smell perception, influenced by the unique combination of genetic factors that shape each individual's olfactory capabilities.
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Brain-scanning studies show how the brain reacts to blue cheese
While there is no evidence to suggest that the brain smells like blue cheese, brain-scanning studies have shown that the brain reacts to the smell and taste of blue cheese. Neuroscience PhD Jess Kanwal, who studies how taste and smell combine in the brain, explains that the senses are connected and that there is a lot of "crosstalk" between them.
In one study, Kanwal used a protein that glows brighter as the cells it is attached to become more active. This allowed her to observe the activity of neurons in the brain in response to different smells and tastes. She found that there are "flavour neurons" that respond to both smell and taste and that these neurons are located in the orbital frontal cortex, an area of the brain associated with higher cognitive functions.
Kanwal's research suggests that the perception of flavour may not be unique to humans and other creatures with large, complex brains, as fruit fly larvae with far fewer neurons also rely on smell and taste for their survival.
Other brain-scanning studies have found that certain foods, such as cheese, can have cognitive benefits. For example, one study published in the Journal of Alzheimer's Disease found that a diet including cheese was linked to improved cognition later in life. This research highlights the potential impact of nutrition on the brain and cognition, suggesting that certain dietary changes may lead to a healthier mind.
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Frequently asked questions
No, the human brain does not smell like blue cheese. The brain is mostly fat, and fat has very little smell. The brain smells a little like blood and a little like meat.
The blue cheese smell is caused by a compound called 2-heptanone. The cheese gets its distinctive smell from the Penicillium mold introduced before the aging process and the bacteria that form as it ages.
Sensitivity to the smell of blue cheese is influenced by genetic factors. Research has shown that genetic variants can affect how we perceive different smells. Olfactory receptors, which allow us to detect odors, play a critical role in an individual's sense of smell.
Reactions to the smell of blue cheese can vary. Some people may find it desirable, while others may find it repulsive. Neuroscientists are interested in understanding why people have such different responses to the smell of blue cheese, as it can help reveal the neural basis of disgust.
The brain processes the smell of blue cheese differently from other odors, such as body odor. Blue cheese activates olfactory areas in the brain, such as the orbitofrontal cortex. On the other hand, smelling a friend's body odor activates regions associated with familiarity, while a stranger's odor stimulates the amygdala, which is involved in the fear response.
