Access
This article is part of Nature's premium content.
Published online 4 October 2004 | Nature | doi:10.1038/news041004-1
News
Sweet smell of success
Nobel committee honours work in understanding olfaction.
Our ability to smell, known as 'olfaction', is a potent yet often neglected player in our sensory world, and a surprising 3% of our genes are dedicated to fine-tuning its subtleties.
The Nobel Prize committee has now honoured two scientists who have done most to determine just how we recognize and differentiate the scents of roses, wines, or of good or bad meat.
To read this story in full you will need to login or make a payment (see right).
Comments
Reader comments are usually moderated after posting. If you find something offensive or inappropriate, you can speed this process by clicking 'Report this comment' (or, if that doesn't work for you, email webadmin@nature.com). For more controversial topics, we reserve the right to moderate before comments are published.
There are currently no comments.
