We know all about taste, postgraduates. How it’s about receptors in the mouth. Which work very closely with receptors in the nose. With smell, postgraduates.
There’s a whole science to it, postgraduates. Taste buds respond to the five modes of chemical stimuli: sweet, salty, bitter, sour and umami. The nasal receptor neurons express different chemical signatures. And these become electrical signals which hare sent to the brain.
Taste and smell are brought together in the orbitofrontal cortex to give the sensation of flavour. The brain works out whether what we are eating or drinking is delicious or disgusting. That’s the way we work out what foods and drink are nutritious. Tasting good, smell good, is a reward stimulus. Bad food is aversive. And bad wine!
Work in Progress 