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Taste, smell, and touch combine to enhance food flavor.
Our senses of taste, smell, and touch collaborate to create the overall flavor of food, enhancing our enjoyment of it. Taste buds on the tongue detect sweet, salty, sour, bitter, piquant, and umami tastes, while olfaction receptors in the nose pick up different smells based on the shape of chemical molecules. The skin's nerve endings respond to textures and temperatures, adding another dimension to the culinary experience.
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