Pheromones and detectable odors
August 1, 2011 | James Kohl
Sensitivity to the chemicals in food odors and social odors (our pheromones) varies among individuals. Some of the variation is genetic; some is due to individual experiences with odors from different foods or from different people. When concentrations of an odor increase or repeated exposure results in extreme sensitivity to an odor associated either with food or other people, the odor can leave a lasting unpleasant impression. That’s why a few people may not like an odor they associate with the pheromones contained in pheromone-enhanced products. Women raised on farms exemplify this fact; they almost invariably report a negative odor they associated with pheromones in products that contain any of the androstenes. Androstenone, is almost always offensive, and perceived as a urinous odor. But other androstenes: androstadienone, androstenol, and — to a lesser extent — even androsterone can smell urinous to some women, and even to some men. It is not possible to formulate any human pheromone-enhanced product that will appeal to everyone, just as not all foods appeal to everyone. However, just as we can add spices to food to make some food more appealing, we can add human pheromones to products that make people more appealing to the vast majority of people in their social environment. That’s how pheromones enhance your social experiences, and it’s also how spices enhance your dining experiences.
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