Yes, first he used the word odorant to describe the smell.

是的，首先他使用了“odorant”这词来描述这种气味。

These odorants, he said, can act as the trigger or catalyst for these memories.

这些有气味的东西，他说，能够作为记忆的触发器或催。

And then when we smell that odorant again, it's like a trigger or a catalyst that will revive the original associational memory.

然后当我们再次闻到那有气味的东西，它就像一触发器或催，会唤起最初的联想性记忆。

And it represents a more natural stimulus for the mosquito: carbon dioxide, odorant smells, body temperature, the attraction to warmth, and the physical skin and the chemicals that are released from the skin.

它代表了对蚊子更自然的刺激：二氧碳、气味、体温、对温暖的吸引力、物理皮肤和从皮肤释放的学物质。

And any given odorant, like this pizza, is made up of hundreds of different chemicals that you can smell, like the thymol of the oregano, the butyric acid of the cheese, and the acetylpyrazine of the crust.

任何特定的气味，比如这披萨，是由你能闻到的数百种不同的学物质组成的，比如牛至的百里香酚，奶酪的丁酸，和外皮的乙酰吡嗪。

Now, the process starts as I sniff molecules up into my nose. This means that for you to be able to smell something, the odorant must be volatile, or in a gaseous state to get sucked up into your nostrils.

现在，当我把分子吸进鼻子时，这过程就开始了。这意味着你要能闻到什么，气味必须是挥发性的，或者处于气态，被吸进鼻孔。