Ever gotten a whiff of a tainted bottle of wine? You pop the cork and instead of ripe berry notes and velvety toasted oak, a waft of damp mustiness greets your nostrils. Scientists have known that TCA, or 2,4,6-trichloroanisole, is the pesky chemical responsible for spoiled wine but new research has just uncovered what you actually smell—or don’t smell—from a tainted bottle. It has been widely assumed that TCA interacts with your nose in the same way most other odorants do. Tiny smelly molecules usually bind to receptors in your mucous membrane and excite your olfactory nerve cells which tell your brain what you smell. However in a recent publication from Osaka University in Japan, scientists say that in fact TCA is not exciting your olfactory neurons at all. Instead TCA gets inside of your nosey nerve cells and prevents other odorants, like the ones that make your wine smell fruity and delicious, from being detected. One clue to the authors’ conclusions is the exceedingl...
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