Tastes & Odors
By: Deici Pacheco Godoy
Tastants, chemicals in foods are detected by taste buds, that consist of special sensory cells.
The cells send signals to specific areas of the brain.
They make us conscious of the perception of taste.
The cells in the nose pick up odorants, airborne odor molecules.
Odorants stimulate receptor proteins found on hairlike cili at the tips of the sensory cells.
The taste and smell coverage allowing us to detect the flavors of food.
Taste and smell are the perception of chemicals in the air in our food.
Separate sense with their own receptor organs, taste and smell are nonetheless intimately entwined.
They have a close relationship with the perceive of flavors of food.