the sense that enables one to perceive odors; it depends on the stimulation of sense organs in the nose by small particles carried in inhaled air. It is important not only for the detection of odors, but also for the enjoyment of food, since flavor is a blend of taste and smell. Taste registers only four qualities: salt, sour, bitter, and sweet; other qualities of flavor depend on smell. Called also
olfaction.
The organs of smell are small patches of special cells (olfactory
cells) in the nasal mucosa. One patch is located in each of the two main compartments of the back of the nose. The olfactory cells are connected to the brain by the first
cranial nerve (olfactory nerve). Air currents do not flow directly over the patches in breathing; this is why one must sniff to detect a faint odor or to enjoy a fragrance to the fullest.
When one sniffs, air currents carrying molecules of odorous chemicals enter special compartments, called olfactory chambers, where the chemicals are dissolved in mucus. There they can act on the organs of smell in much the same way that solutions act on the taste buds of the tongue. The endings of the sensory nerves that detect odors, the olfactory receptors, can quickly adapt to an odor and cease to be stimulated by it after a few minutes of full exposure.
The sense of smell may be diminished or lost entirely, usually temporarily, as a result of an obstruction of the nose, nasal infection, injury or deterioration of the nasal tissue, brain tumor, or mental illness. In rare instances, injury or disease causes such damage to the olfactory nerve that loss of the sense of smell is permanent. Complete absence of the sense of smell is known as
anosmia.