Smell and taste are closely interconnected senses, and the phenomenon of how smell affects our perceptions of taste is known as flavor perception.
This interaction occurs because both smell and taste receptors play essential roles in how we experience the flavors of different foods and beverages.
Here's how it works.
Olfactory Receptors
Our sense of smell is largely governed by olfactory receptors located in the nasal passages.
These receptors can detect a wide range of volatile compounds released by foods when we chew and swallow them.
Taste Buds
Taste buds are specialized sensory organs located on the tongue, palate, and throat.
They can detect basic taste sensations: sweet, salty, sour, bitter, and umami (savory).
The Role of Smell
While taste buds can identify the basic tastes, the complexity of flavors in food comes from the aroma molecules that are released when we chew or drink.
These aromatic compounds travel to the olfactory receptors in the nasal passages, which can distinguish a much wider variety of smells compared to the taste buds.
Orthonasal vs. Retronasal Smell
There are two types of smell perception: orthonasal (through the nostrils) and retronasal (through the back of the mouth and throat).
Orthonasal smell is what we experience when we smell something before eating it.
Retronasal smell occurs when we chew or swallow food, and the aromas travel from the mouth to the olfactory receptors, enhancing the overall flavor perception.
Flavor Perception
The brain integrates the information from taste buds and olfactory receptors to create what we perceive as flavor.
In fact, around 80-90% of what we think of as taste actually comes from smell.
