Retronasal smell, retronasal olfaction, is the ability to perceive flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor. It is best described as a combination of traditional smell (orthonasal smell) and taste modalities. Retronasal smell creates flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term "smell", they are usually referring to "orthonasal smell", or the perception of smell molecules that enter directly through the nose and up the nasal passages. Retronasal smell is critical for experiencing the flavor of foods and drinks. Flavor should be contrasted with taste, which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami.
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| - Retronasale Aromawahrnehmung (de)
- Rétro-olfaction (fr)
- Retronasal smell (en)
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| - Die retronasale (lat. retro: ‚zurück‘, ‚wieder‘, ‚hinten gelegen‘; nasal: ‚die Nase betreffend‘) Wahrnehmung beschreibt den Transport flüchtiger, aromatischer Verbindungen aus der Mundhöhle über den Rachenraum zu den Rezeptoren im Nasenraum. Die Aromen werden beim Verzehr von Speisen und Getränken freigesetzt und lösen einen olfaktorischen Reiz aus. (de)
- Retronasal smell, retronasal olfaction, is the ability to perceive flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor. It is best described as a combination of traditional smell (orthonasal smell) and taste modalities. Retronasal smell creates flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term "smell", they are usually referring to "orthonasal smell", or the perception of smell molecules that enter directly through the nose and up the nasal passages. Retronasal smell is critical for experiencing the flavor of foods and drinks. Flavor should be contrasted with taste, which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami. (en)
- La rétro-olfaction est le mécanisme physiologique permettant de percevoir à partir du système olfactif les caractéristiques aromatiques, dites flaveurs, des aliments qui sont contenus dans la bouche. On parle aussi de « voie rétronasale » ou d' « olfaction rétronasale », en effet les arômes suivent une trajectoire passant en arrière du palais pour atteindre l'épithélium olfactif dans les fosses nasales. (fr)
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| - Die retronasale (lat. retro: ‚zurück‘, ‚wieder‘, ‚hinten gelegen‘; nasal: ‚die Nase betreffend‘) Wahrnehmung beschreibt den Transport flüchtiger, aromatischer Verbindungen aus der Mundhöhle über den Rachenraum zu den Rezeptoren im Nasenraum. Die Aromen werden beim Verzehr von Speisen und Getränken freigesetzt und lösen einen olfaktorischen Reiz aus. (de)
- La rétro-olfaction est le mécanisme physiologique permettant de percevoir à partir du système olfactif les caractéristiques aromatiques, dites flaveurs, des aliments qui sont contenus dans la bouche. On parle aussi de « voie rétronasale » ou d' « olfaction rétronasale », en effet les arômes suivent une trajectoire passant en arrière du palais pour atteindre l'épithélium olfactif dans les fosses nasales. Cette voie rétronasale ou indirecte (notion d'arôme) est utilisée lorsque l'aliment est en bouche, s'opposant à la voie orthonasale ou directe (notion d'odeur) en inspirant ou « humant » directement l’odeur de l’aliment non ingéré. La rétro-olfaction et l’ortho-olfaction sont les deux mécanismes de la perception olfactive. (fr)
- Retronasal smell, retronasal olfaction, is the ability to perceive flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor. It is best described as a combination of traditional smell (orthonasal smell) and taste modalities. Retronasal smell creates flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term "smell", they are usually referring to "orthonasal smell", or the perception of smell molecules that enter directly through the nose and up the nasal passages. Retronasal smell is critical for experiencing the flavor of foods and drinks. Flavor should be contrasted with taste, which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami. Perceiving anything beyond these five dimensions, such as distinguishing the flavor of an apple from a pear for example, requires the sense of retronasal smell. (en)
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