GENERAL HISTOLOGY

Detailed explanation-1: -Ultimately, messages about taste and smell converge, allowing us to detect the flavors of food. Taste and smell are separate senses with their own receptor organs, yet they are intimately entwined. Tastants, chemicals in foods, are detected by taste buds, which consist of special sensory cells.

Detailed explanation-2: -Smell and taste are closely linked. The taste buds of the tongue identify taste, and the nerves in the nose identify smell. Both sensations are communicated to the brain, which integrates the information so that flavors can be recognized and appreciated.

Detailed explanation-3: -Olfactory and taste receptors are seven-transmembrane heterotrimeric G protein-coupled receptors, which play a key role in detecting volatile odorants and in detecting taste molecules, respectively.

Detailed explanation-4: -Flavor is what people commonly call the “taste” of food. It is actually a combination of smell, taste, spiciness, temperature and texture. Much of the flavor of food comes from smell, so that when you are unable to smell you have lost much of your ability to experience flavor.