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A text-book of experimental psychology.On gustatory and olfactory sensations.

A text-book of experimental psychology.: On gustatory and olfactory sensations. Taste and smell are so similar and so closely-associated in experience that they may be conveniently considered in the same chapter. The majority of substances that are said to "taste," owe their flavour to our sense of smell. If, while the nostrils are held, small pieces of apple and onion are alternately chewed, it is impossible to distinguish them. But when the nostrils are opened and currents of air permit the vapours of the apple or onion to pass up behind the soft palate into the nose (by way of the posterior nares), the two objects are at once distinguished. It is chiefly by this path that flavours reach the olfactory end organs on which they act, the nostrils serving for the examination of odours before they are taken into the system. We restrict sensations of taste to those which are produced by stimulation of the taste buds of the tongue and of adjacent tissues. (PsycInfo Database Record (c) 2023 APA, all rights reserved) http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png

A text-book of experimental psychology.On gustatory and olfactory sensations.

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Publisher
Longmans, Green and Co
Copyright
Copyright © 1909 American Psychological Association
Pages
108 –116
DOI
10.1037/13628-008
Publisher site
See Chapter on Publisher Site

Abstract

Taste and smell are so similar and so closely-associated in experience that they may be conveniently considered in the same chapter. The majority of substances that are said to "taste," owe their flavour to our sense of smell. If, while the nostrils are held, small pieces of apple and onion are alternately chewed, it is impossible to distinguish them. But when the nostrils are opened and currents of air permit the vapours of the apple or onion to pass up behind the soft palate into the nose (by way of the posterior nares), the two objects are at once distinguished. It is chiefly by this path that flavours reach the olfactory end organs on which they act, the nostrils serving for the examination of odours before they are taken into the system. We restrict sensations of taste to those which are produced by stimulation of the taste buds of the tongue and of adjacent tissues. (PsycInfo Database Record (c) 2023 APA, all rights reserved)

Published: Feb 13, 2012

Keywords: taste; smell; gustatory sensations; flavor; soft palate; olfactory end organs; nares; nose; nostrils; taste buds

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