How does smell influence taste? Flavor is based on a combination of factors. These factors include taste, odor, texture and temperature. The main focus of the following experiment is the flavor of food based on the combination of smell and taste. Have you ever held your nose while eating and noticed that you can't taste the food? In this report you will learn how the nose and tongue work together to create flavor. Smell and taste are very important when deciding the flavor of food. The tongue and nose influence each other more than you might think. The nose is where the sense of smell originates. There are two entrances that allow air to enter the nose called nares. They are separated by a wall made of bone and cartilage. The inside of the nose is covered in a sticky, wet substance called mucus. Mucus works with the hairs in your nose to collect dust and germs to protect your lungs. When the nose catches an irritant, which it must dispose of immediately, it exhales forcefully at up to 100 miles per hour. This is called sneezing. Further back in the nose are even smaller hairs called cilia that you can only see under a microscope. They remove mucus from the sinuses and the back of the nose. The nose can smell thanks to the ten million olfactory receptors that make up the olfactory epithelium (olfactory device). The olfactory epithelium is located approximately 7 cm inside the nose. These receptors can differentiate over 10,000 different odors. The receptors send signals to the olfactory bulb. These signals then travel to the brain which interprets what you are smelling by combining the different signals from the receptors. Many parts of the brain are affected by these signals. Most of the affected brain areas are located in the limbic system. The limbic system is associated with emotional behavior, long-term memory, and smell. Your sense of smell is the first and most primitive sense you use when you are born. Helps newborns recognize their parents. Our sense of smell is intertwined with our memories formed in our