Abstract
Olfaction starts at the sensory cilia of the olfactory receptor cell. One of the unusual features of this signal transduction is that the underlying ion channels are directly exposed to the external environment, so that the channel and olfactory senses can be modified by externally applied chemicals even by the airborne stimuli. In the human history, such properties have long been used as an olfactory masking that erases unpleasant smells present in the environment. It has been shown that a part of masking is responsible for direct suppression by odorants of olfactory signal transduction channels. It has also been shown that similar suppression by off-flavors included in foods and beverages brings negative effects on pleasant scents and flavors by suppressing original odor of products. In this chapter, we focus on the olfactory signal conversion system and its modulation by diverse types of volatile substances.
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