Smell and Taste Disorders

Physiology of Taste

Smell and taste are closely linked. The taste buds of the tongue identify taste; the nerves in the nose identify smell. Both sensations are communicated to the brain, which integrates the information so that flavors can be recognized and appreciated. Some tastes—such as salty, bitter, sweet, and sour—can be recognized without the sense of smell. However, more complex flavors (raspberry, for example) require both taste and smell sensations to be recognized.

Many nerves are responsible for transmitting taste information to the brain. Because of these multiple pathways, total loss of taste (ageusia) is rare. As in the olfactory system, somatosensory sensations (e.g., stinging, burning, cooling and sharpness) can be induced by many foods (e.g., hot peppers) through trigeminal nerve fibers in the tongue and oral cavity.

Taste receptors are found within taste buds located not only on the tongue but also on the soft palate, pharynx, larynx, epiglottis, uvula and first one third of the esophagus.^20-22 Taste buds are continually bathed in secretions from the salivary glands, and excessive dryness can distort taste perception.

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