The Physics and Biology of Olfaction and Taste

@inproceedings{Hemil2009ThePA,
  title={The Physics and Biology of Olfaction and Taste},
  author={Simo Hemil{\"a} and Tom E. Reuter},
  year={2009}
}
Traditionally, the chemical senses include olfaction and gustation: olfaction (smell) reports on gaseous substances carried by air over long distances, and gustation (taste) provides information about food material already in the mouth. However, in recent times behavioral, physiological, histological, and molecular studies have increased our understanding of vertebrate chemoreception, and four chemical senses are recognized by some authors, reflecting the diversity in function and physiology… CONTINUE READING

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