Basic anatomy and physiology of olfaction and taste
Section snippets
Olfactory anatomy and physiology
The sense of smell provides important information about the air one breathes and the foods one eats, and alerts people to dangers in the environment. The perception of odor occurs when airborne odorant molecules are inhaled and bind to receptors.
Taste receptors
Taste occurs when chemical substances stimulate gustatory receptor cells. These receptor cells are contained within the basic anatomic unit of taste, the taste bud. Microscopic taste buds often are confused with the macroscopic tongue papillae. Taste buds are located primarily on the tongue, but also on the surface of the pharynx, larynx, and soft palate. Taste buds on the tongue are contained within structures called papillae, whereas extralingual taste buds are located on the surface of the
Summary
The chemical senses of taste and smell are important to survival and quality of life. Both senses rely on the binding of odorant molecules to receptors located on the receptor cells. Olfaction and gustation have complex systems of coding, but they display differing methods for coding the receptor stimulus. Both have numerous central projections that allow for the perception and interpretation of these important sensory inputs.