Olfactory fatigue , also known as tired or olfactory adaptation , is a temporary, normal disability to distinguish a particular odor after long exposure to that air compound. For example, when entering a restaurant initially the smell of food is often considered very strong, but after time the awareness of smell usually fades to the point where the odor is not clear or much weaker. After leaving the area with a high odor, sensitivity is returned with time. Anosmia is a permanent loss of sense of smell, and distinct from olfactory fatigue.
This is a term commonly used in wine tasting, where a person loses the ability to smell and distinguish wine bouquet after sniffing the wine (s) continuously for an extended period of time. The term is also used in indoor air quality studies, for example, in the perceived odor of people, tobacco, and cleaning agents.
The olfactory fatigue is an example of nerve adaptation or sensory adaptation. The body becomes sensitive to stimulation to prevent excessive nervous system, allowing it to respond to new stimuli that are 'remarkable'.
Video Olfactory fatigue
Mekanisme
After the olfactory neurons are depolarized in response to odors, the G-protein protein mediating the second messenger response activates adenylyl cyclase, increasing the concentration of cyclic AMP (cAMP) within the cell, which then opens the cyclic cyclic nucleotide cation duct. The inclusion of Ca 2 ions through this channel triggers immediate olfactory adaptation because Ca2/kinodulin-dependent protein kinase II or CaMK activation directly suppresses cation duct opening, inactivates adenylyl cyclase, and activates phosphodiesterase bypass cAMP. A series of actions by CaMK, decrease the sensitivity of olfactory receptors for prolonged odor exposure.
Maps Olfactory fatigue
Increases the sense of smell
The olfactometri method and clinical studies
Sachs mentions the earliest references as early as the nineteenth century. The primitive stage in curing the condition in humans is through clinical experiments. The Elsberg method is one of the first to determine the threshold value for the odorless substance. Until now, the olfactometri method has been recognized as one of the best methods to stimulate the sense of smell and determine sensory decay after continuous supply of the same odor.
Rejuvenation via coffee
Some perfume manufacturers store coffee beans near their displays because it is commonly believed that kissing coffee between perfume tests can limit or reverse olfactory fatigue.
This view is still controversial, with some researchers citing positive reactions while subsequent research seems to indicate no benefit from sniffing coffee beans compared to the usual lemon or air scent:
- "The smell of coffee not only refresh the olfactory olfactory receptor but also stimulates the appetite.Our efforts to smell coffee beans for about 3-4 minutes after cooking allow our sensory odors to become fresh and thus increase our appetite greatly. "/li>
- "The aroma of fragrant coffee between the perfume samples, compared with the smell of the air that is not flavorful, really works.The intensity of perfume smells felt from sample to sample remains the same after the smell of coffee whilst it decreases when the air smells between samples from perfume, however, is similar to kissing coffee or air. "
- "Fragrance sellers often provide coffee beans to their customers as" nasal palate cleansers, "to reduce the effect of olfactory adaptation and habituation.To test this idea, students smell three fragrances a few times, grade the odor every time. the participants sniffed coffee beans, lemon slices, or plain air, and the participants then showed four fragrances that were served that were not previously smelled.Coffee seeds did not perform better than lemon or air slices. "
Rejuvenation by other means
Another commonly believed way to reduce olfactory fatigue is to smell uncontaminated skin (usually elbows) on this theory is the "basic" odor for each individual.
See also
- Adaptive system
- Phantosmia
- The American Society of Heating, Refrigerating, and Air-Conditioning Engineers (ASHRAE)
- Building an Indoor Environment
- olfaction
- Anosmia
- Thermal comfort
References
External links
- zembesitiger (2006-11-27). "EatDrinkPlayLand: For clam or not clamÃ,? - wine questions & terminology for wine beginners". Eatdrinkplayland.blogspot.com . Retrieved 2017-06-23 .
- Kristensen, H. K.; Zilstorff-Pedersen, K (1953). "Quantitative study of odor function". Acta oto-laryngologica . 43 (6): 537-44. doi: 10.3109/00016485309119884. PMID 13138121.
- "Auditory Audience - Hearing". Csus.edu . Retrieved 2017-06-23 .
Source of the article : Wikipedia
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