Small, vaporized molecules of food, detected by the human nose, are called

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the Nutrition Section 1 Test. Master nutrition topics through diverse questions, complete with hints and explanations. Get confident for your test!

Multiple Choice

Small, vaporized molecules of food, detected by the human nose, are called

Explanation:
Smell is triggered by volatile compounds that travel to the nose and bind to olfactory receptors in the nasal cavity. These tiny vaporized molecules are called olfactory molecules (often referred to as odorants). This distinguishes them from taste, which involves gustatory molecules detected by taste buds on the tongue. Aroma and flavor are broader terms, with aroma referring to smell and flavor arising from a combination of smell and taste. So the nose-detected, small vaporized food molecules are olfactory molecules.

Smell is triggered by volatile compounds that travel to the nose and bind to olfactory receptors in the nasal cavity. These tiny vaporized molecules are called olfactory molecules (often referred to as odorants). This distinguishes them from taste, which involves gustatory molecules detected by taste buds on the tongue. Aroma and flavor are broader terms, with aroma referring to smell and flavor arising from a combination of smell and taste. So the nose-detected, small vaporized food molecules are olfactory molecules.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy