the science of spirits
Olfactory Theory and Anesthetic Effects of Alcohol By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.
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lmost everyone, including experienced tasters and nosers, underestimates the power of anesthetic ethanol in spirits and its effect on olfactory (smell) sensitivity. This synopsis should clarify the issue and place it in proper perspective.
LOCK AND KEY: THE BASIC THEORY OF OLFACTORY In 2004, the Nobel prize was awarded to Richard Axel and Linda B. Buck for discovering odorant receptor function and organization of the olfactory system has become the mainstay of olfactory sensory research. Every receptor is a lock, and every aroma is a key. Different receptors detect different families of aroma molecules. When a compatible receptor senses an aroma molecule, the lock is unlocked, and a smell signal is sent to the brain for recognition. Humans have at least 6 million receptors; some say higher. Whichever aroma molecule key reaches the compatible receptor (keyhole for the lock) first occupies that receptor until washed away by a mucous flush. Ethanol quickly binds with most receptors, rendering them useless.
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*Richard Axel and Linda B. Buck 2004 Nobel Prize for their discoveries of odorant receptor function and the organization of the olfactory system - the prominent theory of smell. All material, trademarks, content, slides property of Arsilica, Inc 2012-2018 and may not be used or copied without explicit permission.
THE SCIENCE OF SPIRITS
TASTING METHODS 4
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