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The suspicious smell
Why are some smells so nasty and others so pleasant? Rutherford and Fry inhale the science of scent in this stinker of an episode.
Our sleuths kick off with a guided tour of the airborne molecules and chemical receptors that power the sense of smell. Armed with a stack of pungent mini-flasks, professor Matthew Cobb from the University of Manchester shows Hannah and Adam just how sensitive olfaction can be, and how our experience of some odours depends on our individual genetic make-up.
Dr Ann-Sophie Barwich from Indiana University reveals how most everyday smells are complex combinations of hundreds of odorants, and how the poo-scented molecule of indole turns up in some extremely surprising places.
With the help of a flavoured jellybean and some nose clips, Hannah experiences how smell is crucial to flavour, adding complexity and detail to the crude dimensions of taste.
Speaking of food, listener Brychan Davies is curious about garlic and asparagus: why do they make us whiff? Professor Barry Smith from the Centre for the Study of the Senses reveals it's down to sulphur-containing compounds, and tells the story of how a cunning scientist managed to figure out the puzzle of asparagus-scented urine.
Finally, another listener Lorena Busto Hurtado wants to know whether a person’s natural odour influences how much we like them. Barry Smith says yes - we may sniff each other out a bit like dogs - and cognitive neuroscientist Dr Rachel Herz points to evidence that bodily bouquet can even influence sexual attraction!
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The suspicious smell
Discovery
Why do our bodies smell? And does our smell influence how much we like each other?
Why are some smells so nasty and others so pleasant? Rutherford and Fry inhale the science of scent in this stinker of an episode.
Our sleuths kick off with a guided tour of the airborne molecules and chemical receptors that power the sense of smell. Armed with a stack of pungent mini-flasks, professor Matthew Cobb from the University of Manchester shows Hannah and Adam just how sensitive olfaction can be, and how our experience of some odours depends on our individual genetic make-up.
Dr Ann-Sophie Barwich from Indiana University reveals how most everyday smells are complex combinations of hundreds of odorants, and how the poo-scented molecule of indole turns up in some extremely surprising places.
With the help of a flavoured jellybean and some nose clips, Hannah experiences how smell is crucial to flavour, adding complexity and detail to the crude dimensions of taste.
Speaking of food, listener Brychan Davies is curious about garlic and asparagus: why do they make us whiff? Professor Barry Smith from the Centre for the Study of the Senses reveals it's down to sulphur-containing compounds, and tells the story of how a cunning scientist managed to figure out the puzzle of asparagus-scented urine.
Finally, another listener Lorena Busto Hurtado wants to know whether a person’s natural odour influences how much we like them. Barry Smith says yes - we may sniff each other out a bit like dogs - and cognitive neuroscientist Dr Rachel Herz points to evidence that bodily bouquet can even influence sexual attraction!
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28 minutes
Last on
Mon 31 Oct 2022
01:32GMT
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Mon 24 Oct 2022
19:32GMT
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Tue 25 Oct 2022
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Tue 25 Oct 2022
04:32GMT
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The Curious Cases of Rutherford and Fry
[The Curious Cases of Rutherford and Fry]
A pair of scientific sleuths answer your perplexing questions. Ask them anything!
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