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Olfactic communication is a channel of nonverbal communication referring to the various ways people and animals communicate and engage in social interaction through their sense of smell. Our human olfactory sense is one of the most phylogenetically primitive [ 1 ] and emotionally intimate [ 2 ] of the five senses ; the sensation of smell is ...
Taste–odor integration occurs at earlier stages of processing. By life experience, factors such as the physiological significance of a given stimulus is perceived. Learning and affective processing are the primary functions of limbic and paralimbic brain. Taste perception is a combination of oral somatosensation and retronasal olfaction. [1]
The sensory olfactory system integrates with other senses to form the perception of flavor. [18] Often, land organisms will have separate olfaction systems for smell and taste (orthonasal smell and retronasal smell ), but water-dwelling organisms usually have only one system.
Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory.This interdisciplinary field is influenced by the psychology and neuroscience of sensation, learning, satiety, and decision making.
A sensory system consists of sensory neurons (including the sensory receptor cells), neural pathways, and parts of the brain involved in sensory perception and interoception. Commonly recognized sensory systems are those for vision , hearing , touch , taste , smell , balance and visceral sensation.
The communication within and among these specialized areas of the brain is known as functional integration. [ 3 ] [ 4 ] [ 5 ] Newer research has shown that these different regions of the brain may not be solely responsible for only one sensory modality , but could use multiple inputs to perceive what the body senses about its environment.
The gustatory system or the sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). [35] A few recognized submodalities exist within taste: sweet, salty, sour, bitter, and umami. Very recent research has suggested that there may also be a sixth taste submodality for fats, or lipids. [18]
Multimodal perception is how animals form coherent, valid, and robust perception by processing sensory stimuli from various modalities. Surrounded by multiple objects and receiving multiple sensory stimulations, the brain is faced with the decision of how to categorize the stimuli resulting from different objects or events in the physical world.