Scents strongly influence our emotions, bring back memories, stimulate imagination. Everyone who had running nose at least once noticed that impairment of the sense of smell makes food taste bland. Everyday, when our sense of smell is working fine, we rarely connect taste with smell. Yet they are inseparable.
Sense of smell, when appropriately stimulated, can cause a physical reaction of our organism: it’s enough to smell a lemon in order for our salivary glands automatically to start producing more saliva. The senses of smell and taste are so closely connected because they both belong to the group of chemical senses, and smells created in the mouth during eating can stimulate receptors in the nose (some call this phenomenon “back-nasal smell”).
Previous use of the sense of smell was also significant while testing food: unpleasant odour informed about the possibility of poisoning and discouraged from consumption.
Nowadays, this connection of senses is used in the perfume industry, where more and more often in fragrance compositions “delicious” scents are used: chocolate, coffee, cake, desserts, even alcohols. One thing is for sure: the sense of smell can stimulate the remaining senses.