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The past two decades have seen radical progress in the understanding of the mechanism of olfaction. The discovery of olfactory receptors (ORs) and the recent improvement achieved in their functional expression has opened the way for new applications for the F&F industry. Although the field of molecular olfaction is still in its infancy, the new concepts under development may already be put to use. In this second part of our review, we will summarize the most significant insights in the field. The different advances will also be put in perspective with the concrete applications they could lead to.
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