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Once the gustatory cells are activated by the taste molecules, they release neurotransmitters onto the dendrites of sensory neurons. These neurons are part of the facial and glossopharyngeal cranial nerves, as well as a component within the vagus nerve dedicated to the gag reflex.

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is often referred to as the savory taste. It is based on the activation of G protein–coupled receptors by a specific molecule. The molecule that activates this receptor is the amino acid L-glutamate. Therefore, the umami flavor is often perceived while eating protein-rich foods. Not surprisingly, dishes that contain meat are often described as savory.is often referred to as the savory taste. Like sweet and bitter, it is based on the activation of G protein–coupled receptors by a specific molecule. The molecule that activates this receptor is the amino acid L-glutamate. Therefore, the umami flavor is often perceived while eating protein-rich foods. Not surprisingly, dishes that contain meat are often described as savory.

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result from food molecules binding to G protein–coupled receptors. There are a number of different ways in which this can happen because there are a large diversity of bitter-tasting molecules. Some bitter molecules depolarize gustatory cells, whereas others hyperpolarize gustatory cells. Likewise, some bitter molecules increase G protein activation within the gustatory cells, whereas other bitter molecules decrease G protein activation. The specific response depends on which molecule is binding to the receptor.

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is the sensitivity of gustatory cells to the presence of glucose dissolved in the saliva. Other monosaccharides such as fructose, or artificial sweeteners such as aspartame (NutraSweet™), saccharine, or sucralose (Splenda™) also activate the sweet receptors. The affinity for each of these molecules varies, and some will taste sweeter than glucose because they bind to the G protein–coupled receptor differently.

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is the perception of H+ concentration. Just as with sodium ions in salty flavors, these hydrogen ions enter the cell and trigger depolarization. Sour flavors are, essentially, the perception of acids in our food. Increasing hydrogen ion concentrations in the saliva (lowering saliva pH) triggers progressively stronger graded potentials in the gustatory cells. This taste is triggered by the cations Na⁺ and H⁺.

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is simply the perception of sodium ions (Na+) in the saliva. When you eat something salty, the salt crystals dissociate into the component ions Na+ and Cl–, which dissolve into the saliva in your mouth. The Na+ concentration becomes high outside the gustatory cells, creating a strong concentration gradient that drives the diffusion of the ion into the cells. The entry of Na+ into these cells results in the depolarization of the cell membrane and the generation of a receptor potential. This taste is triggered by the cations Na⁺ and H⁺.

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Taste receptors in the mouth sense the five taste modalities: sweet, sour, salty, bitter, and umami. These five tastes exist and are distinct from one another. Taste buds are able to distinguish between different tastes through detecting interaction with different molecules or ions.

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is the process of creating the perception of smell. It occurs when an odor binds to a receptor within the nose, transmitting a signal through the olfactory system. Olfaction has many purposes, including detecting hazards, pheromones, and plays a role in taste.

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is the special sense associated with the tongue. The surface of the tongue, along with the rest of the oral cavity, is lined by a stratified squamous epithelium. Raised bumps called papillae (singular = papilla) contain the structures for gustatory transduction. There are four types of papillae, based on their appearance: circumvallate, foliate, filiform, and fungiform. Within the structure of the papillae are taste buds that contain specialized gustatory receptor cells for the transduction of taste stimuli.

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After the gustatory cells travels along with the facial, glossopharyngeal, and vagus facial nerves they will then synapse with neurons of the solitary nucleus in the brain stem. Axons from the solitary nucleus then project to the ventral posterior nucleus of the thalamus. Lastly, axons from the ventral posterior nucleus project to the gustatory cortex of the cerebral cortex, where taste is processed and consciously perceived.

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These receptors are sensitive to chemicals within the food that we intake, and they will release neurotransmitters according to the amount of chemicals on the food. These neurotransmitters are capable of activating the sensory neurons of the facial, glossopharyngeal, and vagus cranial nerves.

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It is the nerve that provides fibers in the extreme posterior of the tongue, verging on the pharynx, which are more sensitive to noxious stimuli such as bitterness.

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It is the nerve that provides fibers to the posterior third of the tongue.

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It is the nerve that provides fibers to the anterior two-thirds of the tongue.

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This stria is responsible for autonomic responses affiliated with olfaction, example of this is increasing salivation and gastric secretion in response to the smell of the food.

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This stria contains the abundant number of fibers in the olfactory tract that are responsible for the most of the functional olfactory transmission.

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It is located on the base of the frontal lobe and medial aspect of the temporal lobe. It is involved with both the conscious perception of smell and visceral and emotional reactions that are often linked to odors. It contributes to all aspects of odor perception including odor intensity and quality coding, odor hedonics, and odor memory. It is the main site of olfactory information processing.

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It is a white fiber band extending back from the bulb over the basal surface of the fore brain. This bundle of nerve fibers is made up of mitral relay neurons bound for the regions of the brain associated with the olfactory cortex. A sit reaches the olfactory area of the cortex on the below surface of the brain, this olfactory tract will split into two ridges namely the lateral and medial stria.

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It is the main relay station within the olfactory pathway. Information from the receptor cells is passed to cells whose projections make up the subsequent olfactory tract. The axons projecting from the olfactory receptor cells via the olfactory nerve terminate within the olfactory bulb. Each olfactory bulb (right and left) lies lateral to the crista galli and superior to the cribriform plate of the ethmoid bone, inside the cranial cavity. Therefore, it lies on the underside of medial aspect of the frontal lobe. Within the olfactory bulb are bundles of nerve fibers known as glomeruli; where incoming receptor cell axons make connections with the dendrites of mitral relay neurons.

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Olfactory consists of olfactory receptors that are small nerve cells embedded within the epithelium of the mucous membrane that lines the upper part of the nasal cavity that is transported in the brain. Olfactory is responsible for the sense of smell. Olfactory is made up of many nerve fibers from the receptor cells which are bipolar cells in the cell body. The Olfactory receptor cells signals and detects the odors which provides the sense of smell. The odor binds to the receptor causing a signal that travels from the sensory neurons to the olfactory bulb.

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is the first of the twelve cranial nerves also called CN 1. It is a sensory nerve that transmits sensory information to the brain allowing us to have a sense of smell. It is made up of multiple nerve fibers/rootlets coming from the receptors cells.  Each receptor cell has an axon extending from its basal surface, located directly inferior to the cribriform plate of the ethmoid bone which makes up the bony roof of the nasal cavity. As the axons project from the cell body, they combine with other receptor cell axons, making up bundles of nerve fibers/rootlets,  collectively be thought of as the olfactory nerve (CNI). These bundles of nerve fibers, surrounded by dura and arachnoid mater, move superiorly by passing through the foramina (holes) in the cribriform plate of the ethmoid bone.

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The Five Senses | The Dr. Binocs Show | Educational Videos For Kids

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In the tongue’s taste buds, the taste receptors or the chemoreceptors in the taste buds to detect molecules in the food we eat.

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In the nasal passage lies the olfactory epithelium, the olfactory system's main organ, lined by olfactory receptors or the chemoreceptors. These chemoreceptors in the nasal passages  detect molecules in the food, in the air around us, and on the things we see.

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these are more specialized in structure and are localized to specific parts of the body.

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they have receptors distributed over a large part of the body.

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- is the process initiated by stimulating sensory receptors, and perception is the conscious awareness of those stimuli.

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It is the connection of the brain and the spinal cord formed by axon project from neuron to make synapses onto and into another.  --they are responsible for carrying sensory and motor messages.