{"id":425,"date":"2023-03-02T20:16:45","date_gmt":"2023-03-02T20:16:45","guid":{"rendered":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/chapter\/reading-taste-and-smell\/"},"modified":"2025-11-13T14:30:21","modified_gmt":"2025-11-13T14:30:21","slug":"reading-taste-and-smell","status":"publish","type":"chapter","link":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/chapter\/reading-taste-and-smell\/","title":{"raw":"The Other Senses: Learn It 1\u2014Taste and Smell","rendered":"The Other Senses: Learn It 1\u2014Taste and Smell"},"content":{"raw":"<section class=\"textbox learningGoals\">\r\n<ul>\r\n\t<li>Explain taste and smell as chemical senses<\/li>\r\n\t<li>Describe the receptors that respond to touch<\/li>\r\n\t<li>Discuss the experience of pain<\/li>\r\n\t<li>Describe the basic functions of the vestibular, proprioceptive, and kinesthetic sensory systems<\/li>\r\n<\/ul>\r\n<\/section>\r\n<h2>Chemical Senses<\/h2>\r\n<p data-depth=\"1\">Our senses of <strong data-start=\"422\" data-end=\"443\">taste (gustation)<\/strong> and <strong data-start=\"448\" data-end=\"469\">smell (olfaction)<\/strong> are called <strong data-start=\"481\" data-end=\"500\">chemical senses<\/strong> because they respond to <strong data-start=\"525\" data-end=\"538\">molecules<\/strong> in the food we eat and the air we breathe. These two systems are deeply connected\u2014when you describe the <em data-start=\"645\" data-end=\"653\">flavor<\/em> of chocolate or pizza, you\u2019re actually combining information from both <strong data-start=\"725\" data-end=\"734\">taste<\/strong> and <strong data-start=\"739\" data-end=\"748\">smell<\/strong>.<\/p>\r\n<section data-depth=\"2\">\r\n<h2 data-type=\"title\">Taste (Gustation)<\/h2>\r\n<p>Humans have taste buds, or gustatory cells, that can detect at least five well-established tastes:\u00a0<\/p>\r\n<ul>\r\n\t<li>Sweet \u2013 signals sugars and energy-rich nutrients.<\/li>\r\n\t<li>Salty \u2013 detects essential electrolytes like sodium.<\/li>\r\n\t<li>Sour \u2013 detects acidity (protons\/H\u207a ions).<\/li>\r\n\t<li>Bitter \u2013 warns of potentially toxic substances.<\/li>\r\n\t<li>Umami \u2013 detects amino acids and proteins (notably glutamate).<\/li>\r\n<\/ul>\r\n<\/section>\r\n<p data-start=\"775\" data-end=\"1040\">These five are widely accepted because each has clearly identified receptor mechanisms and consistent cross-species evidence, though additional research shows that humans can detect even more distinct taste categories (Kinnamon &amp; Vandenbeuch, 2009; Mizushige et al., 2007). These include fatty, starchy, and ammonium. Evidence suggests humans can taste <strong>fatty<\/strong> acids using receptors such as CD36 and GPR120, which detect the chemical makeup of fats rather than just their texture (Mizushige et al., 2007; Running, 2014). Some scientists have also proposed emerging categories like <strong data-start=\"1742\" data-end=\"1753\">starchy<\/strong> (for complex carbohydrates) and <strong data-start=\"1786\" data-end=\"1798\">ammonium chloride<\/strong> (more of a sour taste detected via the OTOP1 channel), though these are still under study.\u00a0<\/p>\r\n<section data-depth=\"2\">\r\n<p>Molecules from the food and beverages we consume dissolve in our saliva and interact with taste receptors on our tongue and in our mouth and throat. <strong>Taste buds<\/strong> are formed by groupings of taste receptor cells with hair-like extensions that protrude into the central pore of the taste bud (Figure 1). Taste buds have a life cycle of ten days to two weeks, so even destroying some by burning your tongue won\u2019t have any long-term effect; they just grow right back.<\/p>\r\n<p>Taste molecules bind to receptors on this extension and cause chemical changes within the sensory cell that result in neural impulses being transmitted to the brain via different nerves, depending on where the receptor is located. Taste information is transmitted to the medulla, thalamus, and limbic system, and to the gustatory cortex, which is tucked underneath the overlap between the frontal and temporal lobes (Maffei et al., 2012; Roper, 2013). Taste buds are not mapped to any specific region of the tongue.<\/p>\r\n<figure>\r\n[caption id=\"\" align=\"aligncenter\" width=\"731\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images-archive-read-only\/wp-content\/uploads\/sites\/902\/2015\/02\/23224736\/CNX_Psych_05_05_TasteBud.jpg\" alt=\"Illustration A shows a taste bud in an opening of the tongue, with the \u201ctongue surface,\u201d \u201ctaste pore,\u201d \u201ctaste receptor cell\u201d and \u201cnerves\u201d labeled. Part B is a micrograph showing taste buds on a human tongue.\" width=\"731\" height=\"383\" data-media-type=\"image\/jpg\" \/> <strong>Figure 1<\/strong>. (a) Taste buds are composed of a number of individual taste receptors cells that transmit information to nerves. (b) This micrograph shows a close-up view of the tongue\u2019s surface. (credit a: modification of work by Jonas T\u00f6le; credit b: scale-bar data from Matt Russell)[\/caption]\r\n<\/figure>\r\n<\/section>\r\n<section data-depth=\"2\">\r\n<h2 data-type=\"title\">Smell (Olfaction)<\/h2>\r\n<p>Our sense of <strong data-start=\"426\" data-end=\"435\">smell<\/strong> allows us to detect and identify thousands of chemical compounds in the environment\u2014from the aroma of freshly baked bread to the scent of rain or smoke.<br data-start=\"588\" data-end=\"591\" \/>\r\nOlfaction begins when airborne molecules are inhaled and come into contact with specialized receptor cells high inside the nasal cavity.<\/p>\r\n<h3 data-start=\"734\" data-end=\"757\"><strong data-start=\"738\" data-end=\"757\">How Smell Works<\/strong><\/h3>\r\n<p data-start=\"759\" data-end=\"991\"><strong data-start=\"759\" data-end=\"787\">Olfactory receptor cells<\/strong> are located within a <strong data-start=\"809\" data-end=\"828\">mucous membrane<\/strong> at the top of the nose. Each receptor cell has <strong data-start=\"878\" data-end=\"902\">hair-like extensions<\/strong> called <em data-start=\"910\" data-end=\"917\">cilia<\/em>, which trap odor molecules that have dissolved in the mucus (Figure 2).<\/p>\r\n<p data-start=\"993\" data-end=\"1314\">When an odor molecule binds to a receptor, it triggers <strong data-start=\"1048\" data-end=\"1084\">chemical changes inside the cell<\/strong> that generate electrical signals. These signals travel to the <strong data-start=\"1147\" data-end=\"1165\">olfactory bulb<\/strong>, a bulb-shaped structure at the base of the <strong data-start=\"1210\" data-end=\"1226\">frontal lobe<\/strong> where olfactory nerves begin. From the olfactory bulb, the information is relayed to:<\/p>\r\n<ul>\r\n\t<li data-start=\"1317\" data-end=\"1400\">The <strong data-start=\"1321\" data-end=\"1338\">limbic system<\/strong>, which helps connect smells with emotions and memories, and<\/li>\r\n\t<li data-start=\"1403\" data-end=\"1570\">The <strong data-start=\"1407\" data-end=\"1435\">primary olfactory cortex<\/strong>, located near the <strong data-start=\"1454\" data-end=\"1474\">gustatory cortex<\/strong>, where smell and taste information combine (Lodovichi &amp; Belluscio, 2012; Spors et al., 2013).<\/li>\r\n<\/ul>\r\n<figure>\r\n[caption id=\"\" align=\"aligncenter\" width=\"650\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images-archive-read-only\/wp-content\/uploads\/sites\/902\/2015\/02\/23224737\/CNX_Psych_05_05_OlfacRecep.jpg\" alt=\"An illustration shows a side view of a human head and the location of the \u201cnasal cavity,\u201d \u201colfactory receptors,\u201d and \u201colfactory bulb.\u201d\" width=\"650\" height=\"417\" data-media-type=\"image\/jpg\" \/> <strong>Figure 2<\/strong>. Olfactory receptors are the hair-like parts that extend from the olfactory bulb into the mucous membrane of the nasal cavity.[\/caption]\r\n<\/figure>\r\n<h3 data-start=\"1727\" data-end=\"1772\"><strong data-start=\"1731\" data-end=\"1772\">Olfactory Receptors and Coding Smells<\/strong><\/h3>\r\n<p data-start=\"1774\" data-end=\"1948\">Olfactory receptors belong to a large family of proteins called <strong data-start=\"1838\" data-end=\"1877\">G protein-coupled receptors (GPCRs)<\/strong>. Each receptor weaves across the cell membrane seven times, forming:<\/p>\r\n<ul>\r\n\t<li data-start=\"1951\" data-end=\"2024\">An <strong data-start=\"1954\" data-end=\"1970\">outer region<\/strong> that binds to specific parts of odor molecules, and<\/li>\r\n\t<li data-start=\"2027\" data-end=\"2095\">An <strong data-start=\"2030\" data-end=\"2046\">inner region<\/strong> that activates the neuron\u2019s signaling pathway.<\/li>\r\n<\/ul>\r\n<p data-start=\"2097\" data-end=\"2407\">Humans have about 350 functional olfactory receptor genes, and each gene produces a receptor that responds to particular molecular features (like carbon chains or ring structures).<br data-start=\"2281\" data-end=\"2284\" \/>\r\nReceptors of the same type send their signals to the same clusters of neurons in the olfactory bulb called <strong data-start=\"2391\" data-end=\"2404\">glomeruli<\/strong>.<\/p>\r\n<p data-start=\"2409\" data-end=\"2887\">When you smell something, the <strong data-start=\"2439\" data-end=\"2481\">pattern of activation across glomeruli<\/strong> creates a kind of \u201cneural fingerprint\u201d that represents the odor\u2019s chemical structure (Shepherd, 2005). This system allows humans to recognize thousands of different smells\u2014even though most real-world odors, such as <em data-start=\"2699\" data-end=\"2707\">coffee<\/em> or <em data-start=\"2711\" data-end=\"2718\">bacon<\/em>, are actually <strong data-start=\"2733\" data-end=\"2763\">mixtures of many molecules<\/strong>. The brain stores these combined scent patterns in memory, allowing instant recognition the next time you encounter them.<\/p>\r\n<h3 data-start=\"2894\" data-end=\"2936\"><strong data-start=\"2898\" data-end=\"2936\">Comparing Olfaction Across Species<\/strong><\/h3>\r\n<p data-start=\"2938\" data-end=\"3273\">Different species vary dramatically in their sense of smell. For example, dogs have between 800 and 1,200 olfactory receptor genes, compared to fewer than 400 in humans (Niimura &amp; Nei, 2007). This helps explain their remarkable ability to detect scents at concentrations 10,000 to 100,000 times lower than humans can.<\/p>\r\n<p data-start=\"3275\" data-end=\"3466\">Dogs have been trained to detect <strong data-start=\"3308\" data-end=\"3334\">drops in blood glucose<\/strong>, <strong data-start=\"3336\" data-end=\"3356\">cancerous tumors<\/strong>, and even <strong data-start=\"3367\" data-end=\"3390\">COVID-19 infections<\/strong>\u2014demonstrating just how sensitive their olfactory systems are (Wells, 2010).<\/p>\r\n<h3 data-start=\"3473\" data-end=\"3518\"><strong data-start=\"3477\" data-end=\"3518\">Pheromones and Chemical Communication<\/strong><\/h3>\r\n<p data-start=\"3520\" data-end=\"3900\">Many animals use chemical signals called <strong data-start=\"3561\" data-end=\"3575\">pheromones<\/strong> to communicate with others of their species (Wysocki &amp; Preti, 2004). Pheromones can convey important social or reproductive information. For example, when a female rat is ready to mate, she releases pheromones that trigger sexual behavior in nearby males (Furlow, 1996, 2012; Purvis &amp; Haynes, 1972; Sachs, 1997).<\/p>\r\n<p data-start=\"3902\" data-end=\"4292\">Although <strong data-start=\"3911\" data-end=\"3931\">human pheromones<\/strong> remain a controversial topic, some research suggests that subtle body odors may influence attraction, mood, or even menstrual synchrony among women (Comfort, 1971; Russell, 1976; Wolfgang-Kimball, 1992; Weller, 1998). However, the evidence is mixed, and scientists continue to debate whether humans possess a true pheromonal communication system.<\/p>\r\n<section class=\"textbox tryIt\">[ohm2_question height=\"750\"]3997[\/ohm2_question]<\/section>\r\n<\/section>","rendered":"<section class=\"textbox learningGoals\">\n<ul>\n<li>Explain taste and smell as chemical senses<\/li>\n<li>Describe the receptors that respond to touch<\/li>\n<li>Discuss the experience of pain<\/li>\n<li>Describe the basic functions of the vestibular, proprioceptive, and kinesthetic sensory systems<\/li>\n<\/ul>\n<\/section>\n<h2>Chemical Senses<\/h2>\n<p data-depth=\"1\">Our senses of <strong data-start=\"422\" data-end=\"443\">taste (gustation)<\/strong> and <strong data-start=\"448\" data-end=\"469\">smell (olfaction)<\/strong> are called <strong data-start=\"481\" data-end=\"500\">chemical senses<\/strong> because they respond to <strong data-start=\"525\" data-end=\"538\">molecules<\/strong> in the food we eat and the air we breathe. These two systems are deeply connected\u2014when you describe the <em data-start=\"645\" data-end=\"653\">flavor<\/em> of chocolate or pizza, you\u2019re actually combining information from both <strong data-start=\"725\" data-end=\"734\">taste<\/strong> and <strong data-start=\"739\" data-end=\"748\">smell<\/strong>.<\/p>\n<section data-depth=\"2\">\n<h2 data-type=\"title\">Taste (Gustation)<\/h2>\n<p>Humans have taste buds, or gustatory cells, that can detect at least five well-established tastes:\u00a0<\/p>\n<ul>\n<li>Sweet \u2013 signals sugars and energy-rich nutrients.<\/li>\n<li>Salty \u2013 detects essential electrolytes like sodium.<\/li>\n<li>Sour \u2013 detects acidity (protons\/H\u207a ions).<\/li>\n<li>Bitter \u2013 warns of potentially toxic substances.<\/li>\n<li>Umami \u2013 detects amino acids and proteins (notably glutamate).<\/li>\n<\/ul>\n<\/section>\n<p data-start=\"775\" data-end=\"1040\">These five are widely accepted because each has clearly identified receptor mechanisms and consistent cross-species evidence, though additional research shows that humans can detect even more distinct taste categories (Kinnamon &amp; Vandenbeuch, 2009; Mizushige et al., 2007). These include fatty, starchy, and ammonium. Evidence suggests humans can taste <strong>fatty<\/strong> acids using receptors such as CD36 and GPR120, which detect the chemical makeup of fats rather than just their texture (Mizushige et al., 2007; Running, 2014). Some scientists have also proposed emerging categories like <strong data-start=\"1742\" data-end=\"1753\">starchy<\/strong> (for complex carbohydrates) and <strong data-start=\"1786\" data-end=\"1798\">ammonium chloride<\/strong> (more of a sour taste detected via the OTOP1 channel), though these are still under study.\u00a0<\/p>\n<section data-depth=\"2\">\n<p>Molecules from the food and beverages we consume dissolve in our saliva and interact with taste receptors on our tongue and in our mouth and throat. <strong>Taste buds<\/strong> are formed by groupings of taste receptor cells with hair-like extensions that protrude into the central pore of the taste bud (Figure 1). Taste buds have a life cycle of ten days to two weeks, so even destroying some by burning your tongue won\u2019t have any long-term effect; they just grow right back.<\/p>\n<p>Taste molecules bind to receptors on this extension and cause chemical changes within the sensory cell that result in neural impulses being transmitted to the brain via different nerves, depending on where the receptor is located. Taste information is transmitted to the medulla, thalamus, and limbic system, and to the gustatory cortex, which is tucked underneath the overlap between the frontal and temporal lobes (Maffei et al., 2012; Roper, 2013). Taste buds are not mapped to any specific region of the tongue.<\/p>\n<figure>\n<figure style=\"width: 731px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images-archive-read-only\/wp-content\/uploads\/sites\/902\/2015\/02\/23224736\/CNX_Psych_05_05_TasteBud.jpg\" alt=\"Illustration A shows a taste bud in an opening of the tongue, with the \u201ctongue surface,\u201d \u201ctaste pore,\u201d \u201ctaste receptor cell\u201d and \u201cnerves\u201d labeled. Part B is a micrograph showing taste buds on a human tongue.\" width=\"731\" height=\"383\" data-media-type=\"image\/jpg\" \/><figcaption class=\"wp-caption-text\"><strong>Figure 1<\/strong>. (a) Taste buds are composed of a number of individual taste receptors cells that transmit information to nerves. (b) This micrograph shows a close-up view of the tongue\u2019s surface. (credit a: modification of work by Jonas T\u00f6le; credit b: scale-bar data from Matt Russell)<\/figcaption><\/figure>\n<\/figure>\n<\/section>\n<section data-depth=\"2\">\n<h2 data-type=\"title\">Smell (Olfaction)<\/h2>\n<p>Our sense of <strong data-start=\"426\" data-end=\"435\">smell<\/strong> allows us to detect and identify thousands of chemical compounds in the environment\u2014from the aroma of freshly baked bread to the scent of rain or smoke.<br data-start=\"588\" data-end=\"591\" \/><br \/>\nOlfaction begins when airborne molecules are inhaled and come into contact with specialized receptor cells high inside the nasal cavity.<\/p>\n<h3 data-start=\"734\" data-end=\"757\"><strong data-start=\"738\" data-end=\"757\">How Smell Works<\/strong><\/h3>\n<p data-start=\"759\" data-end=\"991\"><strong data-start=\"759\" data-end=\"787\">Olfactory receptor cells<\/strong> are located within a <strong data-start=\"809\" data-end=\"828\">mucous membrane<\/strong> at the top of the nose. Each receptor cell has <strong data-start=\"878\" data-end=\"902\">hair-like extensions<\/strong> called <em data-start=\"910\" data-end=\"917\">cilia<\/em>, which trap odor molecules that have dissolved in the mucus (Figure 2).<\/p>\n<p data-start=\"993\" data-end=\"1314\">When an odor molecule binds to a receptor, it triggers <strong data-start=\"1048\" data-end=\"1084\">chemical changes inside the cell<\/strong> that generate electrical signals. These signals travel to the <strong data-start=\"1147\" data-end=\"1165\">olfactory bulb<\/strong>, a bulb-shaped structure at the base of the <strong data-start=\"1210\" data-end=\"1226\">frontal lobe<\/strong> where olfactory nerves begin. From the olfactory bulb, the information is relayed to:<\/p>\n<ul>\n<li data-start=\"1317\" data-end=\"1400\">The <strong data-start=\"1321\" data-end=\"1338\">limbic system<\/strong>, which helps connect smells with emotions and memories, and<\/li>\n<li data-start=\"1403\" data-end=\"1570\">The <strong data-start=\"1407\" data-end=\"1435\">primary olfactory cortex<\/strong>, located near the <strong data-start=\"1454\" data-end=\"1474\">gustatory cortex<\/strong>, where smell and taste information combine (Lodovichi &amp; Belluscio, 2012; Spors et al., 2013).<\/li>\n<\/ul>\n<figure>\n<figure style=\"width: 650px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images-archive-read-only\/wp-content\/uploads\/sites\/902\/2015\/02\/23224737\/CNX_Psych_05_05_OlfacRecep.jpg\" alt=\"An illustration shows a side view of a human head and the location of the \u201cnasal cavity,\u201d \u201colfactory receptors,\u201d and \u201colfactory bulb.\u201d\" width=\"650\" height=\"417\" data-media-type=\"image\/jpg\" \/><figcaption class=\"wp-caption-text\"><strong>Figure 2<\/strong>. Olfactory receptors are the hair-like parts that extend from the olfactory bulb into the mucous membrane of the nasal cavity.<\/figcaption><\/figure>\n<\/figure>\n<h3 data-start=\"1727\" data-end=\"1772\"><strong data-start=\"1731\" data-end=\"1772\">Olfactory Receptors and Coding Smells<\/strong><\/h3>\n<p data-start=\"1774\" data-end=\"1948\">Olfactory receptors belong to a large family of proteins called <strong data-start=\"1838\" data-end=\"1877\">G protein-coupled receptors (GPCRs)<\/strong>. Each receptor weaves across the cell membrane seven times, forming:<\/p>\n<ul>\n<li data-start=\"1951\" data-end=\"2024\">An <strong data-start=\"1954\" data-end=\"1970\">outer region<\/strong> that binds to specific parts of odor molecules, and<\/li>\n<li data-start=\"2027\" data-end=\"2095\">An <strong data-start=\"2030\" data-end=\"2046\">inner region<\/strong> that activates the neuron\u2019s signaling pathway.<\/li>\n<\/ul>\n<p data-start=\"2097\" data-end=\"2407\">Humans have about 350 functional olfactory receptor genes, and each gene produces a receptor that responds to particular molecular features (like carbon chains or ring structures).<br data-start=\"2281\" data-end=\"2284\" \/><br \/>\nReceptors of the same type send their signals to the same clusters of neurons in the olfactory bulb called <strong data-start=\"2391\" data-end=\"2404\">glomeruli<\/strong>.<\/p>\n<p data-start=\"2409\" data-end=\"2887\">When you smell something, the <strong data-start=\"2439\" data-end=\"2481\">pattern of activation across glomeruli<\/strong> creates a kind of \u201cneural fingerprint\u201d that represents the odor\u2019s chemical structure (Shepherd, 2005). This system allows humans to recognize thousands of different smells\u2014even though most real-world odors, such as <em data-start=\"2699\" data-end=\"2707\">coffee<\/em> or <em data-start=\"2711\" data-end=\"2718\">bacon<\/em>, are actually <strong data-start=\"2733\" data-end=\"2763\">mixtures of many molecules<\/strong>. The brain stores these combined scent patterns in memory, allowing instant recognition the next time you encounter them.<\/p>\n<h3 data-start=\"2894\" data-end=\"2936\"><strong data-start=\"2898\" data-end=\"2936\">Comparing Olfaction Across Species<\/strong><\/h3>\n<p data-start=\"2938\" data-end=\"3273\">Different species vary dramatically in their sense of smell. For example, dogs have between 800 and 1,200 olfactory receptor genes, compared to fewer than 400 in humans (Niimura &amp; Nei, 2007). This helps explain their remarkable ability to detect scents at concentrations 10,000 to 100,000 times lower than humans can.<\/p>\n<p data-start=\"3275\" data-end=\"3466\">Dogs have been trained to detect <strong data-start=\"3308\" data-end=\"3334\">drops in blood glucose<\/strong>, <strong data-start=\"3336\" data-end=\"3356\">cancerous tumors<\/strong>, and even <strong data-start=\"3367\" data-end=\"3390\">COVID-19 infections<\/strong>\u2014demonstrating just how sensitive their olfactory systems are (Wells, 2010).<\/p>\n<h3 data-start=\"3473\" data-end=\"3518\"><strong data-start=\"3477\" data-end=\"3518\">Pheromones and Chemical Communication<\/strong><\/h3>\n<p data-start=\"3520\" data-end=\"3900\">Many animals use chemical signals called <strong data-start=\"3561\" data-end=\"3575\">pheromones<\/strong> to communicate with others of their species (Wysocki &amp; Preti, 2004). Pheromones can convey important social or reproductive information. For example, when a female rat is ready to mate, she releases pheromones that trigger sexual behavior in nearby males (Furlow, 1996, 2012; Purvis &amp; Haynes, 1972; Sachs, 1997).<\/p>\n<p data-start=\"3902\" data-end=\"4292\">Although <strong data-start=\"3911\" data-end=\"3931\">human pheromones<\/strong> remain a controversial topic, some research suggests that subtle body odors may influence attraction, mood, or even menstrual synchrony among women (Comfort, 1971; Russell, 1976; Wolfgang-Kimball, 1992; Weller, 1998). However, the evidence is mixed, and scientists continue to debate whether humans possess a true pheromonal communication system.<\/p>\n<section class=\"textbox tryIt\"><iframe loading=\"lazy\" id=\"ohm3997\" class=\"resizable\" src=\"https:\/\/ohm.one.lumenlearning.com\/multiembedq.php?id=3997&theme=lumen&iframe_resize_id=ohm3997&source=tnh&show_question_numbers\" width=\"100%\" height=\"750\"><\/iframe><\/section>\n<\/section>\n","protected":false},"author":20,"menu_order":23,"template":"","meta":{"_candela_citation":"[{\"type\":\"cc\",\"description\":\"The Other Senses\",\"author\":\"OpenStax College\",\"organization\":\"\",\"url\":\"https:\/\/openstax.org\/books\/psychology-2e\/pages\/5-5-the-other-senses\",\"project\":\"\",\"license\":\"cc-by\",\"license_terms\":\"Download for free at https:\/\/openstax.org\/books\/psychology-2e\/pages\/1-introduction\"},{\"type\":\"cc\",\"description\":\"Paragraph on olfactory receptors\",\"author\":\"Linda Bartoshuk and Derek Snyder \",\"organization\":\"University of Florida\",\"url\":\"http:\/\/nobaproject.com\/modules\/taste-and-smell?r=LDIzOTky\",\"project\":\"The Noba Project\",\"license\":\"cc-by-nc-sa\",\"license_terms\":\"\"}]","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"part":402,"module-header":"learn_it","content_attributions":[{"type":"cc","description":"The Other Senses","author":"OpenStax College","organization":"","url":"https:\/\/openstax.org\/books\/psychology-2e\/pages\/5-5-the-other-senses","project":"","license":"cc-by","license_terms":"Download for free at https:\/\/openstax.org\/books\/psychology-2e\/pages\/1-introduction"},{"type":"cc","description":"Paragraph on olfactory receptors","author":"Linda Bartoshuk and Derek Snyder ","organization":"University of Florida","url":"http:\/\/nobaproject.com\/modules\/taste-and-smell?r=LDIzOTky","project":"The Noba Project","license":"cc-by-nc-sa","license_terms":""}],"internal_book_links":[],"video_content":null,"cc_video_embed_content":{"cc_scripts":"","media_targets":[]},"try_it_collection":null,"_links":{"self":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapters\/425"}],"collection":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/wp\/v2\/users\/20"}],"version-history":[{"count":13,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapters\/425\/revisions"}],"predecessor-version":[{"id":7171,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapters\/425\/revisions\/7171"}],"part":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/parts\/402"}],"metadata":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapters\/425\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/wp\/v2\/media?parent=425"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/pressbooks\/v2\/chapter-type?post=425"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/wp\/v2\/contributor?post=425"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/content.one.lumenlearning.com\/introductiontopsychology\/wp-json\/wp\/v2\/license?post=425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}