Taste and Smell

  • H. Altner
  • J. Boeckh


The sensations of taste and smell are derived from a selective and highly sensitive reaction of specialized sense cells to the presence of the molecules of certain compounds. In a broader sense, specific reactions to molecules — a hormone (p. 658), for instance, or a neurotransmitter (p. 65) — are characteristic of many cells and tissues. But gustatory and olfactory sense cells act as exteroceptors; their reactions to molecules provide important information about external stimuli, which is processed in areas of the brain reserved for these senses and which gives rise to sensations. Other chemoreceptive cells serve as enteroceptors — for example, to measure CO2 (p. 484).


Olfactory Bulb Olfactory Epithelium Sense Cell Taste Cell Mitral Cell 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Textbooks and Handbooks

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    Beidler, L.M. (Ed.): Chemical Senses. Part 1: Olfaction, Part 2: Taste. Handbook of Sensory Physiology, Vol. IV. Berlin-Heidelberg-New York: Springer 1971Google Scholar

Research Reports and Reviews

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    Denton, D.A., Coghlan, J.P. (Eds.): Olfaction and Taste, Vol.V. New York: Academic Press 1975Google Scholar
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    Eisenberg, J. F., Kleiman, D. G.: Olfactory communication in mammals. Ann. Rev. Ecol. Syst. 3,1 (1972)CrossRefGoogle Scholar
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    Hayashi, T. (Ed.): Olfaction and Taste, Vol.11. Oxford-London-New York-Paris: Pergamon Press 1967Google Scholar
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    Jaenicke, L. (ed.): Biochemistry of Sensory Functions. 25.Mosbacher Koll. Ges. Biol. Chemie. Berlin-Heidelberg-New York: Springer 1974Google Scholar
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    Köster, E.: Adaptation and Cross-Adaptation in Olfaction. Rotterdam: Bronder 1971Google Scholar
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    Le Magnen, J., Macleod, P., (Eds.): Olfaction and Taste, Vol.VI. London-Washington DC: Information Retrieval 1977Google Scholar
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    Moulton, D. G., Beidler, L. M.: Structure and function in the peripheral olfactory system. Physiol. Rev. 47,1–52 (1967)PubMedGoogle Scholar
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    Ohloff, G., Thomas, A.F. (Eds.): Gustation and Olfaction. London-New York: Academic Press 1971Google Scholar
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    Ottoson, D., Shepherd, G. M.: Experiments and concepts in olfactory physiology. In: Zotterman, Y. (Ed.): Sensory Mechanisms. Progress in Brain Res., Vol.23. Amsterdam: Elsevier 1967Google Scholar
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    Pfaffmann, C. (Ed.): Olfaction and Taste, Vol.III. New York: Rockefeller University Press 1969Google Scholar
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    Schneider, D. (Ed.): Olfaction and Taste, Vol.IV. Stuttgart: Wiss.Verlagsges. 1972Google Scholar
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    Shepherd, G. M.: Synaptic organization of the mammalian olfactory bulb. Physiol. Rev.52, 864 (1972)PubMedGoogle Scholar
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    Wolstenholme, G.E.W., Knight, J. (Eds.): Taste and Smell in Vertebrates. London: Churchill 1970Google Scholar
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    Zotterman, Y. (Ed.): Olfaction and Taste, Vol.1. Oxford-London-New York-Paris: Pergamon Press 1963Google Scholar

Copyright information

© Springer-Verlag Berlin · Heidelberg 1983

Authors and Affiliations

  • H. Altner
  • J. Boeckh

There are no affiliations available

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