Olfaction refers to the sense of smell, which allows us to detect and identify airborne chemicals. This process begins when odor molecules bind to receptors in the nasal cavity, sending signals to the brain that help us recognize different scents. Olfaction plays a crucial role in flavor perception and can influence emotions and memories. Gustation, or the sense of taste, involves the detection of dissolved substances by taste buds on the tongue. There are five primary taste sensations: sweet, sour, salty, bitter, and umami. These tastes help us evaluate food and beverages, guiding our dietary choices and enhancing our overall eating experience.