“Smounds”— We Detect Half Sound, Half Smell

Food smell could be related to the sounds we hear while eating.

Scientists studied the increased activity of mice's olfactory tubercle - a brain structure aiding in odor detection - when making a rattling sound. When clanking a mug, 65% of tubercle cells were activated. A tone only registered 19% activity. Scientists repeatedly sent a mix of odors and tones into tubercle cells. They noted 29% became enhanced or suppressed depending on the presence/absence of the second stimulus.