The nose has two openings, called the nostrils, through which air enters the nasal cavity. There, odours (in the form of
airborne chemical molecules) interact with receptor proteins associated with specialized nerve cells. These cells, incidentally, are the body’s only nerve cells
that come in direct contact with the outside environment. Receptors present at the base of the skin lining the inner walls of the nose, are highly sensitive to odour
chemicals. These odour chemicals can be complex and varied.
For example, freshly brewed coffee owes its scent to as many as 600 volatile compounds (substances that reach each gaseous state quickly as they have low
boiling points.)