There are some smells we all find
offensive. But there are some other smells to which different people display
different sensitivities—some can smell them, while some can't, or some find
them appealing, while others don't. Beauty it is said is in the eyes of the
beholder. In the same vein, smell is in the genes of the perceiver, according
to a new study.
The new study traces the differences
in our ability to smell differently to the DNA. The researchers tested nearly
200 people for their sensitivity for ten different chemical compounds that are
commonly found in foods. They then searched through the subjects' genomes for
areas of the DNA that differed between people who could smell a given compound
and those who could not.
The researchers, led by Sara Jaeger,
Jeremy McRae, and Richard Newcomb of Plant and Food Research in New Zealand,
found that for four of the ten odors tested, there was indeed a genetic
association, suggesting that differences in the genetic make-up determine
whether a person can or cannot smell these compounds.
The smells of these four odorants are
familiar, for those who can smell them and include malt, apple, blue cheese and
violets.
The genes responsible for detecting
these scents were spread out across the genome, and it seemed that there was a
single gene responsible for each of them.
It was also
found that there were no regional differences in sensitivities between human
populations in different parts of the world and the ability to smell one of the
compounds didn’t predict the ability to smell the other. For example if you are
good at smelling apple, it doesn't mean you're necessarily good at smelling the
malt next to it.The researchers say that if the results also extend to other odors, then we might expect everyone to have their own unique set of smells that they are sensitive to.
So, the next time you find yourself in
a heated argument that has to do with smell, do yourself a favor and withdraw
early, knowing that we all perceive smells differently.
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