El olor

Olfaction is the ability to perceive the presence of volatile molecules by the sensory system generating an experience that we know by the name of smell. It is one of the physiological functions in which more genes are involved and as a consequence allows the perception of a great variety of odors. Smell is the information that humans perceive earlier after birth and is essential in practically all animal species for their survival, being very important in the search for food and a reproductive partner while helping us avoid dangers. In this book we review the most important aspects of the chemistry, physiology and pathophysiology of odor and its practical implication in fields as important and diverse as history, psychology, sensory analysis and tasting, gastronomy, the chemical industry- cosmetics, perfumery and food, marketing, art or health and clinical diagnostics.