Question:
Which sensory trait of a product is detected when its volatiles enter the nasal passage and are perceived by the olfactory system?
Which sensory trait of a product is detected when its volatiles enter the nasal passage and are perceived by the olfactory system?
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"Flavor" is a combination of both taste (tongue) and odour (nose). This is why food tastes "bland" when you have a cold and your nasal passages are blocked.
Updated On: Jul 4, 2026
- Texture
- Appearance
- Taste
- Odour
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The Correct Option is D
Solution and Explanation
Concept:
Sensory evaluation involves the use of human senses to analyze food products.
• Gustatory System: Related to taste (tongue).
• Olfactory System: Related to smell (nasal cavity).
• Volatiles: Chemical compounds that easily vaporize at room temperature.
Step 1: Understanding the Olfactory process.
When we sniff a product, volatile aromatic compounds travel through the nostrils. They reach the olfactory epithelium at the top of the nasal passage.
Step 2: Differentiating Taste and Odour.
Taste involves non-volatile chemicals dissolved in saliva. Odour (or Aroma) is strictly the perception of volatile gases.
Step 3: Conclusion.
The trait perceived through the nasal passage and the olfactory system is Odour. Final Answer: (D)
• Gustatory System: Related to taste (tongue).
• Olfactory System: Related to smell (nasal cavity).
• Volatiles: Chemical compounds that easily vaporize at room temperature.
Step 1: Understanding the Olfactory process.
When we sniff a product, volatile aromatic compounds travel through the nostrils. They reach the olfactory epithelium at the top of the nasal passage.
Step 2: Differentiating Taste and Odour.
Taste involves non-volatile chemicals dissolved in saliva. Odour (or Aroma) is strictly the perception of volatile gases.
Step 3: Conclusion.
The trait perceived through the nasal passage and the olfactory system is Odour. Final Answer: (D)
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