SCIENCE ALERT - Ever since the COVID-19 pandemic kicked off, we've been far more aware of our sense of smell.
Now, new research shows that odors – like those emanating from ripening fruits or fermented foods – can lead to changes in how genes are expressed inside cells far beyond the nose.
"That exposure to an odorant can directly alter [the] expression of genes, even in tissues that have no odorant receptors, came as a complete surprise," says Anandasankar Ray, a cell and molecular biologist at the University of California (UC) Riverside and senior author of the study.
The team exposed fruit flies (Drosophila melanogaster) and mice to different doses of diacetyl vapors, for 5 days. Diacetyl is a volatile compound released by yeast in fermenting fruit. It was historically used to impart a buttery-like aroma in foods like popcorn, and is sometimes present in e-cigarettes. It is also a by-product of brewing.