Final answer:
Olfaction plays a significant role in our perception of food, enhancing the sensory experience. It is estimated that a significant percentage of our food information is derived from olfaction.
Step-by-step explanation:
Smell is an important sense, especially for the enjoyment of food. The rich sensory experience of food is the result of odor molecules associated with the food. When we chew food, molecules are released and move up the pharynx into the posterior nasal cavity, where they are detected by olfactory receptors. Therefore, a significant percentage of our food information is estimated to be derived from olfaction.
While there is no specific percentage mentioned in the provided information, it can be inferred that option c) 70% is a reasonable estimation of the percentage of our food information derived from olfaction.