Britannica Sources used in this answer

How does smell contribute to the flavor of food?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Plate of sushi rolls with salmon, vegetables, and rice wrapped in seaweed, served with chopsticks and a small bowl of soy sauce on a wooden table. — gastronomy A common rice dish of Japanese cooking is sushi. To make a type known as *maki-zushi*, a sheet of seaweed is spread with rice flavored with vinegar. Seafood or vegetables and garnishes are then placed on top. Finally, the whole sheet is rolled into a cylinder and sliced.

In the study of gastronomy and food science, smell is a fundamental component of what we perceive as flavor. While the tongue detects basic taste sensations—sweet, salty, sour, bitter, and umami—the sense of smell provides the complex aromatic profile that defines the overall eating experience.12

Aromas reach the olfactory nerve endings in the upper nasal cavity through two pathways:
* Orthonasal olfaction: Inhaling aromas directly through the nostrils.12
* Retronasal olfaction: Detecting odors that travel from the back of the mouth to the nasal cavity while chewing or swallowing.12

Because these systems are distinct, the term "flavor" is used to describe the combined sensory input of taste, smell, and touch. The critical role of smell becomes apparent when nasal passages are blocked, such as during a cold; in these instances, even if the tongue’s taste receptors function perfectly, the ability to perceive the full, nuanced flavor of food is significantly diminished.12