Chemical senses involve detection of chemical stimuli and translating them into perception. Our primary chemical senses are taste (gustation) and smell (olfaction).
Think of your chemical senses like a food critic at a fancy restaurant. Just as the critic analyzes the flavors and aromas of the dish, your taste buds and olfactory receptors analyze the chemicals in food and air to give you perceptions of taste and smell.
Olfactory Bulb: This is a structure in the brain that processes information about odors.
Gustatory Cortex: This part of the brain is involved in perceiving tastes.
Pheromones: These are chemicals released by animals (including humans) that can affect behavior or physiology, including sexual behavior, in others of their species. They're detected through our sense of smell.
What criticism might be directed at the assumption behind the labeled lines theory regarding sensory processing within our chemical senses?
How can chemical senses be used as strong evidence for evolutionary psychology arguments?
Which evolution in understanding chemical senses had significant impact on culinary arts?
What major shift occurred in our understanding of chemical senses in psychology?
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