How are we able to recognize foodstuffs like strawberries, coffee, barbecued meat or boiled potatoes by smell alone? Foodstuffs contain more than 10,000 different volatile substances. But only around 230 of these determine the odor of food. Narrowing it down further, between just three and 40 of these key odors are responsible for encoding the typical smell of an individual foodstuff. These compounds are then decoded by around 400 olfactory receptors in the nose.