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Applications
Molecular biology is contributing to our understanding of olfaction and taste and to a better knowledge about the mechanisms by which the receptors interpret thousands of different odors or smells.
Such an approach allows
- the discovery of novel molecules (agonists and antagonists), specific blockers (malodour blockers), repellents, attractants, appetisers, appetite modulators, stimulants, development of modified receptor library to build new detectors, calming molecules, perfumes profile modifications, for flavors & fragrances in food, cosmetics & consumer products,
- and the discovery of bitter blockers, sweet enhancers, glutamate replacement, etc, for taste.
Olfactory compounds can act as physiological stimulators, for example reduction or enhancement of appetite and body weight.
Olfaction works as a witness of diseases (e.g. aging diseases, liver cirrhosis and Alzheimer).
Olfactory receptors can be used as biomarkers in the “in vitro” clinical diagnostics and as drug targets (in other organs).