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Related Concept Videos

Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
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Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
Factors Affecting Perception01:25

Factors Affecting Perception

Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
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Tactile and Chemical Senses01:27

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...
Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
The olfactory...
Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Related Experiment Video

Updated: Jun 7, 2026

Olfactory Context Dependent Memory: Direct Presentation of Odorants
04:47

Olfactory Context Dependent Memory: Direct Presentation of Odorants

Published on: September 18, 2018

Experience dependent changes in odour-viscosity perception.

Richard J Stevenson1, Mehmet K Mahmut

  • 1Department of Psychology, Macquarie University, Sydney, Australia. dick.stevenson@mq.edu.au

Acta Psychologica
|November 2, 2010
PubMed
Summary
This summary is machine-generated.

Odors can acquire somatosensory qualities, like thickness and sweetness, after being experienced with taste and texture during ingestion. This suggests taste enhances flavor learning and sensory perception.

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Experience-Dependent Remodeling of Juvenile Brain Olfactory Sensory Neuron Synaptic Connectivity in an Early-Life Critical Period
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Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
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Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase

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Last Updated: Jun 7, 2026

Olfactory Context Dependent Memory: Direct Presentation of Odorants
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Experience-Dependent Remodeling of Juvenile Brain Olfactory Sensory Neuron Synaptic Connectivity in an Early-Life Critical Period
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Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
09:53

Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase

Published on: April 23, 2019

Area of Science:

  • Crossmodal perception
  • Sensory science
  • Chemosensation research

Background:

  • Flavor perception integrates taste, smell, and somatosensation during ingestion.
  • Odors can acquire taste-like properties after flavor experience.
  • The acquisition of somatosensory qualities by odors is largely unexplored.

Purpose of the Study:

  • To investigate if odors can acquire somatosensory (tactile) qualities.
  • To determine the role of taste in the crossmodal learning of odor properties.
  • To explore the conditions under which odors gain tactile-like characteristics.

Main Methods:

  • Participants experienced three odors: one in water, one in a viscous solution, and one in a sweet/viscous solution.
  • Following initial exposure, participants smelled each odor alone.
  • Participants also evaluated odor-solution combinations for viscosity and sweetness.

Main Results:

  • Odors paired with sweet/viscous solutions were later perceived as thicker and sweeter when smelled alone.
  • The sweet/viscous paired odor enhanced perceived viscosity when added to a viscous solution.
  • The sweet/viscous paired odor enhanced perceived sweetness when added to a sweet solution.

Conclusions:

  • Odors can acquire tactile-like somatosensory qualities through associative learning.
  • The presence of taste during learning appears crucial for acquiring somatosensory odor properties.
  • Taste may play a superior role compared to somatosensory stimuli alone in promoting flavor binding and crossmodal learning.