Sense of smell

1. - The overall experience of taste, smell, and other senses interacting.
3. - The ability to perceive and distinguish flavors.
4. - A taste sensation produced by acids, like those in lemons or vinegar.
7. - A savory taste, often associated with protein-rich foods.
9. - A taste sensation produced by sodium ions, typically from salt.
11. - A taste sensation produced by sugars and certain carbohydrates.
14. - A cranial nerve responsible for transmitting taste sensations from the back of the tongue.
16. - Specialized cells within the taste buds that bind to specific molecules to initiate the taste response.
17. - A branch of the facial nerve that transmits taste signals from the front of the tongue to the brain.

2. - Involved in transmitting taste from the throat and palate.
4. - A sensation often confused with taste but caused by pain receptors (capsaicin in chili peppers).
5. - A part of the brain that processes taste information from the taste receptors.
6. - A puckering, dry sensation, typically caused by tannins in foods like unripe fruit or wine.
8. - A taste sensation often associated with potentially harmful substances.
10. - The sense of smell, which works closely with taste to create the perception of flavor.
12. - Clusters of sensory cells located on the papillae that detect chemical compounds.
13. - Specialized sensory organs on the tongue that detect taste stimuli.
15. - A fluid produced in the mouth that helps dissolve food particles, aiding in taste detection.