Question

Even though olfaction influences our sense of taste. we localize flavors to our mouthis and not our noses. This is likely because our sense of touch indicates that the substance is on our tongue. This specific effect is called the _____.

Answer 1

Flavor localization is the phenomenon where we perceive the taste of flavors in our mouths despite the significant influence of olfaction. Our sense of touch through interaction with the tongue, along with olfactory and gustatory inputs, creates the perception of flavor.

Step-by-step explanation:

Even though olfaction influences our sense of taste, we attribute the sensation of taste or flavor to the substance being present in our mouths because our sense of touch indicates the substance's interaction with our tongue. This phenomenon is known as flavor localization. While different tasting foods have attributes that can be both helpful and harmful, such as the high caloric content in sweet substances or the potential toxins in bitter substances, our ability to smell enhances the number of different flavors we can detect. Without our sense of smell, which involves around 350 olfactory receptors allowing us to sense thousands of odors, foods would seem bland. This combined sensory input from gustatory (taste) and olfactory (smell) systems, along with the detection of chemical irritants, temperature, and texture by the trigeminal senses, contribute to the overall perception of flavor.

Answer 2

The specific effect described in the question is called flavor perception. Taste and smell are the most interconnected senses, and the perception of flavor is the result of both gustatory (taste) and olfactory (smell) properties of food working together.

Step-by-step explanation:

The specific effect described in the question is called flavor perception. Taste and smell are the most interconnected senses, and the perception of flavor is the result of both gustatory (taste) and olfactory (smell) properties of food working together. While taste receptors on the tongue detect different tastes, the molecules released by food as it moves into the mouth and is chewed also stimulate the olfactory system, allowing us to perceive various flavors.