Sensing of Scent, Fragrance, Smell, and Odor Emissions from Biota Sources

Abstract

People encounter enormous numbers of chemicals present in the outdoor atmosphere and/or in the various facilities they use daily. Despite such diversity, not many of them have necessarily the potential to draw human’s nasal attraction if their perception thresholds are in general not sufficiently low enough, regardless of abundance. In this sense, many types of scents, musks, fragrances, smells, odors, and pheromones are unique enough to draw a great deal of attention mainly by their presence at or near threshold levels which are far lower than those of common chemicals with poor odorant characteristics. It is known that most of the diverse characters of odor-related ingredients or expressions are commonly produced from various biota sources present in the biosphere, e.g., fauna, flora, bacteria, fruits, flowers, trees, meats, fresh/decaying foods, etc.