Nose and mouth image by Genusfotografen Tommas Gunnarsson. Shelley Valle. Smell and Taste. Scientists, teachers, writers, illustrators, and translators are all important to the program.
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Orienting attention: a crossmodal perspective. Each taste bud consists of 50 to specialized sensory cells, which are stimulated by tastants such as sugars, salts, or acids.
When the sensory cells are stimulated, they cause signals to be transferred to the ends of nerve fibers, which send impulses along cranial nerves to taste regions in the brainstem.
From here, the impulses are relayed to the thalamus and on to a specific area of the cerebral cortex , which makes us conscious of the perception of taste. Airborne odor molecules, called odorants, are detected by specialized sensory neurons located in a small patch of mucus membrane lining the roof of the nose. Axons of these sensory cells pass through perforations in the overlying bone and enter two elongated olfactory bulbs lying against the underside of the frontal lobe of the brain.
An odorant acts on more than one receptor, but does so to varying degrees. Similarly, a single receptor interacts with more than one different odorant, though also to varying degrees.
Therefore, each odorant has its own pattern of activity, which is set up in the sensory neurons. This pattern of activity is then sent to the olfactory bulb, where other neurons are activated to form a spatial map of the odor. Neural activity created by this stimulation passes to the primary olfactory cortex at the back of the underside, or orbital, part of the frontal lobe. When you let go, though, you allow the odor molecules to travel through the nasal cavity to the smell cells, and suddenly the jelly bean has a strawberry flavor.
Acquiring information related to scent through the back of the mouth is called retronasal olfaction—via the nostrils it is called orthonasal olfaction. Both methods influence flavor; aromas such as vanilla, for example, can cause something perceived as sweet to taste sweeter. Once an odor is experienced along with a flavor, the two become associated; thus, smell influences taste and taste influences smell.
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