Mudasir Ali

BC210403998
PSY402 (P-1)
Effect of Smell on Taste

Abstract:
This study aimed to explore the relationship between the sense of smell and taste
by conducting a series of experiments. Participants were exposed to different
aromatic flavored juice. The results suggest a significant correlation between the
sense of smell and taste, indicating that olfactory cues plays a crucial role in
enhancing the overall flavor perception.
Introduction:
The olfactory system plays a major role in shaping the overall impression of tastes,
and taste receptors on the tongue do not define the entire sensory experience of
taste in humans. The senses of taste and smell are intimately related, and changes
to one can have a big effect on the other. Clarifying the degree to which fragrance
aids and improves taste perception was the goal of this investigation.
We have a hypothesis that “The sense of smell is a cue for taste”
To establish a relation here we will control the sense of smell and we will see its
effects on taste identification. So we can say independent variable is sense of smell
and dependent variable is taste.
Methodology
Participants
In this experiment we selected three healthy educated persons from same
background.
Apparatus
We used Nose clips, four flavored juice, paper, pencil, buds and eraser
Instructions
All the participants were instructed to guess the flavor of juice.
Procedure
We seated them on same chairs with suitable distance so they can not
hear each other’s respond.
All the external factors were terminated
Each of them was blindfolded and given 2-3 teaspoons of 1st juice with intact sense
of smell and ask to identify the flavor.
After that they were given some water so previous flavor vanish.
Same process was repeated with four aromatic juices flavors.
After that their nose were closed temporarily with nose clips to suppressed sense of
smell. Above process was repeated again and participants were asked to guess the
flavor.
Results
With the intact sense of smell
One of them guessed the correct flavor of all four juices
Remaining two guessed the three correct flavors from four flavor
With suppression of olfactory sense
Two of them guessed wrong about two flavor
And remaining one guessed three flavor wrong
Discussion
The findings imply that the sense of smell consistently and clearly affects how
taste is perceived. The results are consistent with the conventional wisdom
regarding the mutual benefit of these two sense modalities. The research adds to
the expanding corpus of information about the multimodal aspect of taste
perception.
Conclusion
The idea that the sense of smell greatly aids and improves the perception of taste is
empirically supported by this experimental inquiry. Comprehending this dynamic
is essential for a multitude of uses, such as in the culinary arts, food business
advancements, and therapeutic treatments for people with modified sensory
perceptions.