Olfactory coding

Abstract

Modern humans live in real and digital environments dominated by sight and sound, but the vast majority of organisms on the planet rely on information received through air- or water-borne molecules to find food, avoid danger, and reproduce. Olfaction is at once both the primitive sensory modality and one of the hardest to understand, in large part due to the complexity of olfactory stimulus space. Whereas light and sound are easily ordered along natural physical axes that are reflected in their respective sensory codes, the organizational axes of odor space are not obvious. The search for systematic relationships between physicochemical characteristics of monomolecular odorants (carbon chain length, bond numbers, functional groups, etc.) and human perception of odorants suggests that olfactory perceptual space is a relatively low-dimensional structure. Odor descriptors provided by human observers are often significantly correlated. For instance, odors perceived as 'woody' are also likely to be described as 'warm', and many studies converge on hedonic valence or 'pleasantness' as being one of the most important dimensions of how people perceive odors. The identification of additional perceptual 'primaries' around which olfaction is organized is an active area of investigation, and a useful account of olfactory coding must explain this transformation of odor stimuli from the high dimensional chemical space to a lower dimensional perceptual space.