Flavor perception is the process by which our brains interpret the combined signals from our senses of taste and smell. When we eat, taste buds on our tongue detect basic tastes like sweet, salty, sour, bitter, and umami. Meanwhile, aroma molecules travel to the olfactory receptors in our nose, enhancing the overall flavor experience. The brain integrates these sensory inputs to create the perception of flavor. Factors such as temperature, texture, and even visual appearance can also influence how we perceive flavor. This complex interaction helps explain why food can taste different depending on various conditions, such as when we have a cold or when we eat while distracted.