Chemoreception

Chemoreceptors are sensory receptors that are sensitive to chemical stimuli. When a chemical makes contact with the appropriate receptor, an electric impulse in the sensory neuron is initiated and sent to the brain for interpretation. Taste and smell are the most familiar chemoreceptive senses, but the distinction between these two is misleading. The sense of taste recognises only 5 basic qualities of food: salty, sweet, sour, bitter and umami. Our interpretation of taste is primarily due to the mechanical texture of the food and to the aroma that stimulates our sense of smell. Without the ability to smell, food loses much of its taste.

Forms of chemoreception;

- Olfaction (Smell)

- Taste