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The Human Sense of Smell pp 241–259Cite as

Characteristics of the Human Sense of Smell when Processing Odor Mixtures

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Abstract

Odors emanate from many sources, and can be pleasant or unpleasant. Aromas from bakeries and coffee shops, perfumes from chic passers-by and fragrances from flowers, are almost all pleasant. In contrast, sewage plants, chemical factories and automobile exhausts produce odors that are unpleasant. All of these frequently encountered odors, however, have one feature in common, they are complex mixtures of odorants.

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Authors
  1. David G Laing
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Editors and Affiliations

  1. CSIRO Sensory Research Center, P.O. Box 52, 2113, North Ryde, NSW, Australia

    David G. Laing

  2. Smell and Taste Center School of Medicine, University of Pennsylvania, 3400 Spruce Street, 19104, Philadelphia, PA, USA

    Richard L. Doty

  3. Department of Anatomy, University of Queensland, 4067, St. Lucia, Brisbane, Queensland, Australia

    Winrich Breipohl

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© 1991 Springer-Verlag Berlin Heidelberg

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Laing, D.G. (1991). Characteristics of the Human Sense of Smell when Processing Odor Mixtures. In: Laing, D.G., Doty, R.L., Breipohl, W. (eds) The Human Sense of Smell. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-76223-9_12

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  • DOI: https://doi.org/10.1007/978-3-642-76223-9_12

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-76225-3

  • Online ISBN: 978-3-642-76223-9

  • eBook Packages: Springer Book Archive

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