How the Brain identifies Flavours
How do we learn and tell flavours apart
Flavour perception begins in the nose. Aromatic molecules are detected by the receptors in the nasal cavity and the signals are sent to the olfactory cortex (via the olfactory bulb), where initial processing occurs.
From there, the information moves to other regions of the brain for further analysis. the brain creates “smell images” (internal representations that help identify and distinguish different odours)
Over time, the brain builds a collection of smell images, forming an olfactory memory bank. When a new scent is detected, it is compared against this memory bank to find a match. this process allows us to recognize familial aromas and categorize new ones.
Scent recognition is closely linked to memory end emotion. Familiar aromas often trigger personal association. For example: a particular smell might recall a specific place, moment, or feeling.
Confusion can occur when different odours share similar chemical components. Citrus aromas for instance, can be misidentified because lemon, lime, and orange contain overlapping molecules that activate related neural patterns. The brain gradually learn to separate these through experience.
Each person’s olfactory memory is shaped by individual experience, making it unique. As a result, two people may perceive the same scent differently.
When encountering a completely new smell, the brain initially relates it to the closest familiar scent it knows. With repeated exposure, it forms a new, distinct smell image for that odour.
This underlines the importance of developing a vast “aromatic vocabulary” by repeated exposure and analysis of different scents, for anyone who works within the flavour industry.