ANATOMY

Detailed explanation-1: -Without our sense of smell, our sense of taste is limited to only five distinct sensations: sweet, salty, sour, bitter and the newly discovered “umami” or savory sensation. All other flavours that we experience come from smell. This is why, when our nose is blocked, as by a cold, most foods seem bland or tasteless.

Detailed explanation-2: -The order in which your senses interact with food has a tremendous impact on how much you like it. That’s the premise of a new study led by the University of South Florida (USF). The findings published in the “Journal of Consumer Psychology” show that food tastes better if you see it before smelling it.

Detailed explanation-3: -It all comes down to this little known fact: in order to taste properly, you must be able to smell. “When it comes to tasting your food, it’s a combination of taste and smell that gives you what we know as flavor, ” said Dr. Eric Holbrook, a sinus surgeon at Mass.

Detailed explanation-4: -Nutrition. Odors are part of the flavor percept during food consumption (retronasal) (McCrickerd and Forde 2016; Small 2012), but more importantly, even before ingestion, odors can alert us to food in our environment and orient our appetite (McCrickerd and Forde 2016; Boesveldt and Graaf 2017).