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Related Concept Videos

Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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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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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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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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Olfaction

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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.
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Although not a source of energy, cholesterol plays a significant role as a foundational structure for bile salts, steroid hormones, and vitamin D, as well as being a crucial component of plasma membranes. Approximately 15% of blood cholesterol is derived from our diet, with the remainder synthesized from acetyl CoA by the liver and intestines. Cholesterol is eliminated from the body through its conversion into bile salts, which are eventually discarded in the feces.
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Related Experiment Video

Updated: Mar 8, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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An increase in visceral fat is associated with a decrease in the taste and olfactory capacity.

Jose Carlos Fernandez-Garcia1,2, Juan Alcaide2, Concepcion Santiago-Fernandez2

  • 1CIBER Fisiopatología Obesidad y Nutrición (CIBERObn), Instituto Salud Carlos III, Madrid, Spain.

Plos One
|February 4, 2017
PubMed
Summary
This summary is machine-generated.

Obesity is linked to reduced smell and taste abilities in women. Increased visceral fat negatively impacts these senses, suggesting a connection between body composition and sensory perception.

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Area of Science:

  • Nutrition Science
  • Sensory Science
  • Endocrinology

Background:

  • Sensory factors significantly influence appetite and food preferences.
  • Adipokines, hormones related to fat tissue, may affect odor perception and pleasantness.
  • Understanding the interplay between body weight, adipokines, and sensory perception is crucial for metabolic health.

Purpose of the Study:

  • To investigate differences in smell and taste capacity among females with varying body weights.
  • To correlate sensory function with body composition metrics like fat mass, fat-free mass, and visceral fat.
  • To examine the relationship between specific adipokines (leptin, adiponectin, visfatin) and sensory perception.

Main Methods:

  • A cohort of 179 females across a weight spectrum (low weight to morbid obesity) was studied.
  • Body composition was assessed using bioelectrical impedance analysis, including visceral fat rating (VFR).
  • Smell and taste functions were evaluated using standardized tests: 'Sniffin' Sticks' and 'Taste Strips'.

Main Results:

  • Obese individuals exhibited lower olfactory function scores (TDI-score).
  • Olfactory function (TDI-score) negatively correlated with age, BMI, leptin, fat mass, fat-free mass, and VFR.
  • Visceral fat rating (VFR) emerged as the primary predictor of olfactory function, while VFR and age predicted taste function.

Conclusions:

  • A significant inverse relationship exists between visceral fat and smell/taste sensory perception in females across different weight categories.
  • This study highlights the impact of body composition, particularly visceral fat, on sensory processing related to food intake.
  • Findings suggest potential therapeutic targets for appetite and weight management by modulating sensory pathways.