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smell
(smel)
the sense that enables one to perceive odors; it depends on the stimulation of sensory receptors in the nose by small particles carried in inhaled air. The organs (sensory receptors) of smell are olfactory cells, small patches on the mucous membrane that lines the nasal cavity. Smell is also important for the enjoyment of food, since
flavor is a blend of taste and smell. The taste buds on the tongue can register only four qualities, salt, sour, bitter, and sweet, and other qualities of flavor depend on smell.
Called also olfaction.
Copyright 2007. An Elsevier publication. All rights reserved.
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