17. The chemical senses—smell and taste
17. The chemical senses—smell and taste
- Gillian Pocock, Gillian PocockSenior Lecturer in Clinical Science, Canterbury Christ Church University, Canterbury, UK
- Christopher D. RichardsChristopher D. RichardsEmeritus Professor of Experimental Physiology, Division of Physiology, Pharmacology and Neuroscience, Faculty of Life Sciences, University College London, London, UK
- and David A. RichardsDavid A. RichardsAssociate Professor, Department of Basic Pharmaceutical Sciences, Husson University School of Pharmacy, Bangor, Maine, USA
Abstract
This chapter considers chemical senses, olfaction, and gustation. It argues that these are amongst the most basic responses of higher animals to their environment. It details how olfaction and gustation play a distinct role in survival: the sense of smell allows for the assessment of foods or whether a foodstuff is rotten and unfit to eat, while the sense of taste plays a vital role once food is in the mouth. This is especially important both in the selection of nutritious foods and in the avoidance of poisons. The chapter discusses the classification of different odours before describing the cellular basis of the sense of smell. It examines the physiology of taste receptors and the central pathways involved in taste sensations.
