MICROANATOMY

Detailed explanation-1: -The closely linked taste (gustation) and smell (olfaction) senses help us navigate the chemical world. Just as hearing is the perception of sound and sight is the perception of light, smell and taste are your perceptions of tiny molecules in the air and in food.

Detailed explanation-2: -Only after taste is combined with smell is a food’s flavor produced. If the sense of smell is impaired, by a stuffy nose for instance, perception of taste is usually dulled as well. Like taste, our sense of smell is also closely linked to our emotions.

Detailed explanation-3: -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-4: -The chemical senses include taste and smell. The perception of a smell occurs when substances in the air pass through the nose and stimulate the olfactory (smell) nerve. The experience of taste, or gustation, occurs when the taste buds in your mouth respond to substances dissolved in saliva.

Detailed explanation-5: -Detecting a taste (gustation) is fairly similar to detecting an odor (olfaction), given that both taste and smell rely on chemical receptors being stimulated by certain molecules.