Taste and Smell

  • H. Altner
  • J. Boeckh

Abstract

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).

Keywords

Nicotine Testosterone Cocaine Caffeine Alkaloid 

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References

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Copyright information

© Springer-Verlag Berlin · Heidelberg 1983

Authors and Affiliations

  • H. Altner
  • J. Boeckh

There are no affiliations available

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