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The olfactory system contains four major components that form the olfactory path. The first component, the olfactory receptor, also called the smell receptor, consists of millions of cluster receptor cells called the olfactory epithelium situated at the back of the nasal cavity. The olfactory sensory neurons provide a connection of information from the olfactory epithelium to the olfactory bulb. The olfactory bulb serves the ending function of processing odorant information. However, due to the small size of the olfactory bulb in the human body, the main processing of odorant information happens in the brains olfactory cortex (Psychology Vidcast, 2014). Next, the odorant information is compiled with the visual component by the brain, and thus the odorant information is identified.
There are several possible reasons why people experience the taste and smell differently. First, as receptors consist of a high number of receptor cells, different people have a different number of receptor cells that react to different smells and tastes. Second, as most of the smells and taste information is processed in the brain, the process could be altered by the individuals perception. For example, children frequently deny consuming vegetables that do not smell or look good, but with time they acknowledge the benefits that vegetables bring to the health, and the food becomes more appetizing. Aside from perception, all peoples taste experiences are different as all people possess different DNA sequences. DNA determines how the brain processes smell and taste according to the proteins and acid balance in humans organism.
The perception aspect plays a significant role in how people from different nations and cultures develop a sense of smell and taste. For example, in eastern countries, the widespread use of spices in food results in peoples attraction towards more fragrant food. Therefore, foreign cuisine is highly valued in any country as it gives a chance for people to experience the smells and taste that they have not yet encountered or have not been exposed to. In another example, people in China or Korea who prefer spicy food nationwide have higher spice tolerance than people in other countries.
Reference
Psychology Vidcast. (2014). Ep 4 Taste & Smell. [Video]. Web.
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