|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
|
|
|
|
 |
Molecular olfaction
Science programme: Molecular olfaction
Smell is the oldest of the senses. Volatiles compounds can act as signals giving information on the quality of food or the location of potential mates. The major advance in the area of olfaction has been the discovery of olfactory receptors as one of the largest gene families in animal genomes. Now the field is focused on understanding how different volatiles are delivered to and specifically recognised by these receptors. Such knowledge will enable the use of olfactory receptors in an olfactory biosensor that could be used to sniff out foods, disease or even explosives. Our efforts in this area involve the isolation and characterisation of genes/proteins involved in the production of odours by plants (see Ester biosynthesis and metabolism), in odour recognition in insects (See Insect molecular olfaction) and the development of receptors for use in an olfactory biosensor (See Olfactory biosensors ).
Contact Richard Newcomb
|
|
