Regio olfactoria

Mendoza A. (1993). Morphological studies on the rodent main and accessory olfactory systems the regio olfactoria and vomeronasal organ. Anat Anz 175, 425-446. 

Giintherschulze, J. (1979) Studies about Regio olfactoria of wild boar (Sus scrofa) and the domestic pig (Sus scrofa domestica). Zool. Anz. Jena 202, 256-279. 

Besides texture and color, flavor (taste and smell) is an important property of foodstuffs. Smell is caused by volatile compounds coming into contact with a distinct area in the nose, the so-called "regio olfactoria" [1], Volatile flavor compounds are denoted odorants or odor compounds, if they have been perceived nasally (before eating) and aroma compounds if they have been perceived retronasally via the throat (during eating). Therefore, in the literature the terms flavor, odor or aroma compounds are often synonymously used. 

The process of smelling begins when scents in the inhaled air approach the olfactory epithelium (Regio olfactoria) (Fig. 3.1 and 3.2). Richard Axel and Linda B. Buck (Nobel Prize laureates for Pharmacy or Medicine in 2004) identified 339 intact, trans-membrane olfactory receptor proteins, to which transport protein-associated scent molecules can bind. 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ , ]

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