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By the end of this section, you will be able to:
  • Explain in what way smell and taste stimuli differ from other sensory stimuli
  • Identify the five primary tastes that can be distinguished by humans
  • Explain in anatomical terms why a dog’s sense of smell is more acute than a human’s

Taste, also called gustation    , and smell, also called olfaction    , are the most interconnected senses in that both involve molecules of the stimulus entering the body and bonding to receptors. Smell lets an animal sense the presence of food or other animals—whether potential mates, predators, or prey—or other chemicals in the environment that can impact their survival. Similarly, the sense of taste allows animals to discriminate between types of foods. While the value of a sense of smell is obvious, what is the value of a sense of taste? Different tasting foods have different attributes, both helpful and harmful. For example, sweet-tasting substances tend to be highly caloric, which could be necessary for survival in lean times. Bitterness is associated with toxicity, and sourness is associated with spoiled food. Salty foods are valuable in maintaining homeostasis by helping the body retain water and by providing ions necessary for cells to function.

Tastes and odors

Both taste and odor stimuli are molecules taken in from the environment. The primary tastes detected by humans are sweet, sour, bitter, salty and umami. The first four tastes need little explanation. The identification of umami    as a fundamental taste occurred fairly recently—it was identified in 1908 by Japanese scientist Kikunae Ikeda while he worked with seaweed broth, but it was not widely accepted as a taste that could be physiologically distinguished until many years later. The taste of umami, also known as savoriness, is attributable to the taste of the amino acid L-glutamate. In fact, monosodium glutamate, or MSG, is often used in cooking to enhance the savory taste of certain foods. What is the adaptive value of being able to distinguish umami? Savory substances tend to be high in protein.

All odors that we perceive are molecules in the air we breathe. If a substance does not release molecules into the air from its surface, it has no smell. And if a human or other animal does not have a receptor that recognizes a specific molecule, then that molecule has no smell. Humans have about 350 olfactory receptor subtypes that work in various combinations to allow us to sense about 10,000 different odors. Compare that to mice, for example, which have about 1,300 olfactory receptor types, and therefore probably sense more odors. Both odors and tastes involve molecules that stimulate specific chemoreceptors. Although humans commonly distinguish taste as one sense and smell as another, they work together to create the perception of flavor. A person’s perception of flavor is reduced if he or she has congested nasal passages.

Reception and transduction

Odorants (odor molecules) enter the nose and dissolve in the olfactory epithelium, the mucosa at the back of the nasal cavity (as illustrated in [link] ). The olfactory epithelium    is a collection of specialized olfactory receptors in the back of the nasal cavity that spans an area about 5 cm 2 in humans. Recall that sensory cells are neurons. An olfactory receptor    , which is a dendrite of a specialized neuron, responds when it binds certain molecules inhaled from the environment by sending impulses directly to the olfactory bulb of the brain. Humans have about 12 million olfactory receptors, distributed among hundreds of different receptor types that respond to different odors. Twelve million seems like a large number of receptors, but compare that to other animals: rabbits have about 100 million, most dogs have about 1 billion, and bloodhounds—dogs selectively bred for their sense of smell—have about 4 billion. The overall size of the olfactory epithelium also differs between species, with that of bloodhounds, for example, being many times larger than that of humans.

Questions & Answers

Is the "growth and maintenance phase" in a cell's life cycle when cell division is about to occur
Somto Reply
what is the common name of Basidiomycetes
Ogechukwu Reply
الاجزاء النباتية لابد من تعقيمها قبل زراعتها في القوارير
yes
tariq
whats this?
tariq
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what are bio elements
Shahzad Reply
which are present In Body And such elements Have Great role in our Body there are 16 bio elements that maintains human Body but on The basis of amount There are 6 bio elements present in Concen. of 99% and More Valuable And Highly Concen. element is Oxygent with 65 %
Haider
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how je pollution brouhgt about
Lamina
non is pollution brouhgt about
Lamina
describe the anatomy of cell division
Ivanovic Reply
Complex traits such as height result from 
Ruben Reply
what is the difference between chloroplasts and mitochondria
Nkalubo Reply
chloroplast in plants and bacterial cell ; mitochondria in animal cells
aung
Diagram of a living cell
Eliza Reply
what is cell
Sule
A cell is the smallest basic unit of life.
John
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Ogochukwu Reply
this is da study of living and non-living thing in an eco-system
Nutty
it is the study of living and non living organism in the ecology
Akufia
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Winner
why do plants store carbohydrates in form of starch and not glucose?
Nutty Reply
Describe the structure of starch?
Nutty
wat is diffusion
Winner
water is life!.. Discuss?
Nutty Reply
why do plants store carbohydrates in form if starch not glucose!
Nutty
study of living thing
Dennis Reply
what is beyond a liveing cell
Raymond
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Gabriel Reply
d study of living nd non living thing
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what is vasectomy
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The surgical removal of d spermduct
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Source:  OpenStax, Biology. OpenStax CNX. Feb 29, 2016 Download for free at http://cnx.org/content/col11448/1.10
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