  Olfaction, the sense of smell, has received scant attention from a signal
processing perspective in comparison to audition and vision. In this paper, we
develop a signal processing paradigm for olfactory signals based on new
scientific discoveries including the psychophysics concept of olfactory white.
We describe a framework for predicting the perception of odorant compounds from
their physicochemical features and use the prediction as a foundation for
several downstream processing tasks. We detail formulations for odor
cancellation and food steganography, and provide real-world empirical examples
for the two tasks. We also discuss adaptive filtering and other olfactory
signal processing tasks at a high level.
