摘要：Perception of the flavour of foods is a complex process that involves the senses of smell, taste, sight, touch and sound at the time of food consumption. Even though each sense contributes special characteristics to a flavour, it is mainly considered the combination of taste and odour. In the reception and transduction of tastants at least five pathways involved. Odour reception is mediated by proteins embedded in the membrane of receptor cells which are located in the nasal cavity.
