Olfactory Discrimination

  • Maxwell M. Mozell
Part of the Readings from the Encyclopedia of Neuroscience book series (REN)


Although the term olfactory discrimination also includes the discrimination of different intensities of the same odor, it most generally refers to qualitative discriminations among different odors. There is a vast number of odor-producing chemicals. There is also a vast number of natural and artificial substances incorporating different sets of these chemicals, giving an even greater number of odorant mixtures. Furthermore, industries and laboratories continue to produce new chemicals and new substances, many of which are likely to give their own peculiar, heretofore unknown, olfactory experience.


Receptor Cell Receptor Site Olfactory Nerve Olfactory Mucosa Isovaleric Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Further reading

  1. Engen T (1982): The Perception of Odors. New York: Academic PressGoogle Scholar
  2. McBurney DH (1984): Taste and olfaction: Sensory discrimination. In: Handbook of Physiology, vol III, sect 1. The Nervous System, pt 2, Brookhart J, Mountcastle V, Darian-Smith I, Geiger SR, eds. Bethesda: American Physiological SocietyGoogle Scholar

Copyright information

© Birkhäuser Boston, Inc. 1988

Authors and Affiliations

  • Maxwell M. Mozell

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