Construct · 1 fields · 1 citations
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Retronasal olfaction is the perception of smell through the back of the mouth and throat during eating and drinking, as volatiles released from food rise to the olfactory epithelium; this is the route that makes most of what we call “flavour” actually olfactory rather than gustatory. Rozin’s 1982 study showed that the same odorant is perceived differently by this route than by sniffing (orthonasal olfaction), arguing that smell works as two senses. The referent is a distinct perceptual pathway for odour, foundational to flavour science.[1]
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