Knowra Sense of smell Sense of smell The sensory system that detects airborne chemicals and enables organisms to perceive odors. It combines receptor activity with neural processing to distinguish and identify odor mixtures.
Olfactory receptor neuron : A sensory neuron in the nasal lining that detects odorants and sends signals to the olfactory bulb. These neurons convert airborne chemicals into the first electrical signals of smell.
Olfactory epithelium : A specialized patch of nasal tissue containing olfactory sensory neurons, support cells, and mucus-producing cells. Its exposed surface is where inhaled odorants meet the sensory system.
Flavor : The combined sensory experience of food and drink, including taste, smell, texture, and temperature. Retronasal smell contributes strongly to flavor beyond the five basic tastes.
Gustation : The sensory system that detects dissolved chemicals as tastes, commonly described as sweet, sour, salty, bitter, and umami. Taste and smell both detect chemicals but sample them through different routes and receptors.
Odorant receptor code : The pattern of olfactory receptor activation by which the nervous system represents odorant molecules. Researchers continue to investigate how receptor patterns map onto odor qualities.
Olfactory receptor : A protein that binds odorant molecules and initiates signaling in olfactory sensory neurons. Different receptor proteins respond to different features of odor molecules.
Odorant : A volatile chemical molecule capable of activating olfactory receptors. Smell begins when odorants reach receptors in the nasal cavity.
Olfactory training : Repeated, structured exposure to selected odors intended to improve olfactory function. It is used as a low-risk intervention for some forms of smell loss.
Trigeminal sensation : Chemical, thermal, and mechanical sensations conveyed by the trigeminal nerve in the face and nasal cavity. Irritating sensations from ammonia or menthol are not olfactory signals alone.
Odor classification : The grouping of odors into perceptual categories such as floral, fruity, or smoky. The structure of odor categories varies across tasks, languages, and individuals.
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