Unit 1.2 - Olfaction (Smell) & Gustation (Taste)

Olfaction

The sense of smell, where odors interact with receptor proteins associated with hairs in the nose and convey information to the brain's olfactory bulbs.

• Note: Smell is the only sense not processed first in the thalamus.

Pheromones

Chemical signals released by members of a species that affect the behavior of other members of the same species.

Gustation

The sense of taste, including the ability to detect sweet, sour, salty, bitter, umami, and oleogustus properties

Sweet

Indicates energy source.

Salty

Indicates sodium essential to physiological processes.

Sour

Indicates potentially toxic acid.

Bitter

Indicates potential poisons.

Umami

Indicates proteins for growth and repair.

Oleogustus

Indicates fats for energy, insulation, and cell growth.

Supertaster

A person with heightened taste perception.

Medium-tasters

A person with average taste perception.

Non-tasters

A person with reduced taste perception, needing more spice/flavor for food to taste good.

Thalamus

A brain structure that relays sensory information to the appropriate areas for processing.

Taste receptors

Specialized cells that detect taste properties.