Olfaction. Introduction. Olfaction: The sense of smell Gustation: The sense of taste Food flavour involves both. Olfactory Physiology. Odor: The translation of a chemical stimulus into a smell sensation
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Figure 14.4 A fluorescence image of an olfactory sensory neuron with a schematic graph of an action potential sequence following odorant application
Figure 14.16 The Japanese eat natto, but Westerners do not equate the smell of this food with eating. Cheese, which most Westerners enjoy, is considered disgusting by most Japanese eaters
Figure 14.18 Odor-induced recollections are intensely emotional, and this quality has earned odors a reputation as particularly good cues for memory