Odors are sweet, putrid, cool, hot, sharp, and flat {smell properties} {odor properties}. Odors can be sweet, like fruit, or putrid, like goat or sweat. Odors can be cool, like menthol, or hot, like heavy perfume. Odors can be sharp and harsh, like vinegar or acid, or flat and smooth, like ether or ester. Aromatic, camphorous, ether, minty, musky, and sweet are similar. Camphor, resin, aromatic, musk, mint, pear, flower, fragrant, pungent, fruit, and sweets are similar. Goaty, nauseating, putrid, and sulphurous are similar. Smoky/burnt and spicy/pungent are similar. Putrid or nauseating, foul or sulfur, vinegar or acrid, smoke, garlic, and goat are similar. Acidic and vinegary are similar. Acidic and fruity are similar. Vegetable smells are similar. Animal smells are similar.
Physically, air-borne chemicals have concentrations, sizes, shapes, and sites and attach to nasal-passage chemical receptors. Physiologically, smells are strong or weak fruity, flowery, sweet, malty, earthy, savory, grassy, acrid, putrid, minty, smoky, pungent, camphorous, musky, urinous, rubbery, tobaccoey, woody, spermous, nutty, fishy, rotten, and medicinal. Smell detects aldehyde smells first, floral smells second, and lingering musky, sweet spicy, and woody smells later. Smells are mild-pungent (flat-sharp) and sweet-putrid. Foul, sulfurous, acidic, acrid, and putrid are pungent and putrid. Pungent, burnt, and spicy are pungent and neutral. Mint, ether, and resin are pungent and sweet. Flowery and fruity are mild and sweet. Musk is mild and neutral. (Mild cannot be putrid.) Smells can be cool, like menthol, or hot, like heavy perfume. Cool and hot mix mild-pungent and sweet-putrid. Smell perceptual processes [Firestein, 2001] [Laurent et al., 2001] compare alcohols (fruity), ethers in concave and trough-shaped sites (ethereal and flowery), esters as chains (sweet), aldehydes (malty), dioxacyclopentanes (earthy, moldy, and potatoey), furanones (savory spice), hexenals and alkene aldehydes (grassy and herby), smallest positively charged carboxylic acids (acrid or vinegary), larger positively charged carboxylic acids as chains (putrid and sweaty and rancid), oxygen-containing-side-group benzene rings in V-shaped sites (minty), polycyclic aromatic hydrocarbons and phenols (burnt and smoky), negatively charged aryls as compact (spicy and pungent), multiple benzene rings in small concave sites (camphorous), multiple-benzene-ring ketones in large concave sites (musky), steroid ketones (urinous), isoprenes (rubber), carotenoids (tobacco), sesquiterpenes (woody), aromatic amines (spermous), alkyl pyrazines (nutty), three-single-bond monoamines (fishy), sulfur compounds (foul and sulfurous and rotten), methyl sulfides (savory), and halogens (pharmaceutical and medicinal). Concentration determines odor intensity, which can range from faint to harsh. People can distinguish 10 intensity levels. Molecule atoms and bonds determine odor shape, size, and site. Sites can be alcohol, ether, ester, aldehyde, ketone, acid, aryl, isoprene, amine, sulfur, and halogen. Shape can be chain, oblong, or ball, with sharp, medium, or smooth shape edges. People can distinguish 1000 odors.
Consciousness>Consciousness>Speculations>Sensation>Psychology>Sense
1-Consciousness-Speculations-Sensation-Psychology-Sense
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Date Modified: 2022.0224