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Olfaction and tasteEdit

Odour contributes to taste as trigeminal receptors together contribute to flavor.

The human tongue can only distinguish among 7-8 distinct types of taste, while the nose can distinguish among hundreds of substances. This is the reason why food has little flavor when your nose is blocked, as from a cold.

See alsoEdit

References & BibliographyEdit

Key textsEdit



  • Beidler, L.M. (1976) Taste and smell: review of G. Benz (Ed.), Structure– Activity Relationships in Chemoreception. Trends Biochem. Sci., 1, 295–296.
  • Mennella. J. A. and Beauchamp. G. K. (1997) The ontogeny of human flavor perception, in G. K. Beauchamp and L. Bartoshuk (eds) Tasting and Smelling: Handbook of Perception and Cognition, 2nd edn. San Diego. CA: Academic Press.

Additional materialEdit



External linksEdit

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