What is "olfaction"

Olfaction \Ol*fac"tion\, n. [See Olfactory.] (Physiol.) The sense by which the impressions made on the olfactory organs by the odorous particles in the atmosphere are perceived.

noun of action from Latin olfactus, past participle of olfacere "to smell, get the smell of" (transitive), from olere "to emit a smell" (see odor) + facere "to make" (see factitious).

n. the sense of smell; the detection of airborne molecules

n. the faculty of smell [syn: smell, sense of smell, olfactory modality]

Olfaction, also known as olfactics, is the sense of smell. This sense is mediated by specialized sensory cells of the nasal cavity of vertebrates, which can be considered analogous to sensory cells of the antennae of invertebrates. In humans, olfaction occurs when odorant molecules bind to specific sites on the olfactory receptors. These receptors are used to detect the presence of smell. They come together at the glomerulus, a structure which transmits signals to the olfactory bulb (a brain structure directly above the nasal cavity and below the frontal lobe). Many vertebrates, including most mammals and reptiles, have two distinct olfactory systems—the main olfactory system, and the accessory olfactory system (used mainly to detect pheromones). For air-breathing animals, the main olfactory system detects volatile chemicals, and the accessory olfactory system detects fluid-phase chemicals. Olfaction, along with taste, is a form of chemoreception. The chemicals themselves that activate the olfactory system, in general at very low concentrations, are called odorants. Although taste and smell are separate sensory systems in land animals, water-dwelling organisms often have one chemical sense.

Volatile small molecule odorants, non-volatile proteins, and non-volatile hydrocarbons may all produce olfactory sensations. Some animal species are able to smell carbon dioxide in minute concentrations.