Researchers have identified a specific genetic variation that affects a person’s perception of the smell of rotting. The study also found for the first time a genetic variation related to the odor intensity of licorice and cinnamon. Our sense of smell is mainly controlled by olfactory receptors in the nasal cavity. Odorant molecules bind to receptor sites and then send signals to the parts of our brain that process odors. Of course, our response to odors is complex, deeply intertwined with emotion and experience, but the sensitivity of olfactory receptors is strongly influenced by genetics. < / P > < p > perhaps the most famous genetically influenced taste / smell is the notorious coriander. It is thought that about 10% of people carry a genetic mutation that makes their olfactory receptors particularly sensitive to a molecule in coriander that produces a distinctive pungent, soapy smell. How olfactory genes affect human perception of certain odors is still poorly studied. To clarify these mysteries, a large team of Icelandic scientists recruited more than 9000 subjects. Each participant subjectively reported reactions to six key odors: licorice, cinnamon, fish, lemon, mint and banana. < / P > < p > & quot; we found sequence variations that affect how we perceive and describe the odors of fish, licorice, and cinnamon, explained Rosa gisladotir, one of the authors of the study, from decode genetics in Reykjavik. &Because our sense of smell is so important to the sense of taste, these variations may affect whether we like foods containing these odors. &Quot; < / P > < p > the most striking and novel gene variant related to odor sensitivity was found to be a molecule called trimethylamine (TMA). This particular compound is fundamentally responsible for the highly familiar smell of rotten fish. < / P > < p > studies have found that a genetic variation in the olfactory receptor gene called trace amine related receptor 5 (taar5) can significantly reduce a person’s negative perception of TMA. In fact, the study even found that some subjects with this gene mutation responded positively to the smell of TMA and described it as similar to & quot; caramel & quot; or & quot; Rose & quot;. Carriers of the < / P > < p > & quot; variant found the fish less fishy, less unpleasant, and less likely to name it accurately, gisladotir said. &There are many animal studies on taar5 related to its role in hard junction aversion to trimethylamine. Our results extend the significance of this study to human odor perception and behavior. &Quot; < / P > < p > is different from the finding of TMA gene mutation, and the other two findings in this study refer to the variation that is considered to increase olfactory perception. Two gene mutations were found, which may be related to the increased odor intensity of licorice and cinnamon. < / P > < p > & quot; we found a common variant in the olfactory receptor cluster that is associated with increased sensitivity to trans anise, found in black licorice products, but also in spices and plants, such as star anise seeds, star anise and fennel, added gisladotir. &Carriers of the quot; variant found that licorice had a stronger, more pleasant odor, and could be named more accurately. Interestingly, this variant is more common in East Asia than in Europe. &Quot; < / P > < p > this study is still in its infancy, but it does note that there appears to be significant geographic diversity in these olfactory receptor gene variants. The researchers concluded that our sense of smell is still largely honed by natural selection. Global Tech