How Smell Affects Taste
Since most of what people perceive as "taste" actually results from their sense of smell, a consumer's taste experience can be improved when your packaging utilizes ScentSational's Encapsulated Aroma Release™ Technology.
The human tongue can only detect 4 basic taste sensations. Sweet, Sour, Bitter & Salty, plus a 5th sensation called Umami that is stimulated by MSG. All other taste is a result of the Sense of Smell.
When people eat and drink, first they smell the aroma released from the product (if any) that provides an anticipation of the flavor they are about to taste. This is an innate process that has been taking place since the beginning of human existence…cavemen smelled their food to determine if it was safe to eat. Today, people smell their food to determine freshness and to gauge if they will like what they are about to eat. Therefore, an enticing aroma tells a consumer that this is something they want to eat or drink. Next, as foods and beverages enter the mouth they release vapors that travel up through the retro nasal canal, past the nasal passages, until they reach the Olfactory Bulb where they are translated as flavor by the brain. Giving the person the perception that the aroma they are smelling is a flavor they are tasting.
Those scents are then translated as taste by the brain. These processes are called Ortho-Nasal Olfaction and Retro-Nasal Olfaction.