Flavor perception is mostly driven by the sense of smell. To detect the flavor is an important signal to the brain and to the digestive track for better digestion.

Most of us, now eat in hurry. We hardly chew. We gallop! Gulp gulp gulp..done!

Results in indigestion and related sicknesses.

Read more about “retronasal olfaction” – The taste you smell when food is in mouth! Read it and think about it. Do we really eat food like a human? 🙂 😉 Slowdown…eat well. Take care.


The perception of flavor – retronasal olfaction

However, these five basic tastes are not enough to perceive the flavor of food. Rather, we perceive the flavor of food via the sense of smell! But how in the world would odor molecules reach the nose when we have food in our mouth – even if we close the mouth while chewing, as we were taught when we were children? The solution to this is that the odor molecules use the back entrance to get into the nose. From the oral cavity, they travel backwards, until they reach the throat; the throat is connected to the nasal cavity (the inside of the nose) in the top, to the oral cavity (the mouth in the middle), and in the bottom part it is connected to the larynx and eventually to the trachea and the lungs as well as to the esophagus.Odor molecules can easily travel from the mouth to the nose via this connection in the throat. So, they can reach the olfactory receptors, and they can evoke a smell perception. The interesting thing is that we do not realise that this happens in the nose, we have the impression that our perception stems from the mouth; and therefore we say “the chicken tastes good.” We call this perception of flavors retronasal olfaction, which means nothing else than “smelling the back of the nose”.