Human languages ​​can smell and contain the same odor receptors that we have in the nose.

The researchers say that the taste cells of the tongue contain the same odor receptors found in our nose.

The results suggest that the main components of flavor, taste and smell of food work together on the tongue, rather than being combined in the brain first.

The researchers were inspired by the possibility of researching whether human languages ​​could smell the smell of snakes, known to breathe air by dragging their forked tongues.

According to the experts, by learning exactly how the sensation of flavor is created, we may one day be able to develop flavor modifiers to combat diet-related diseases.

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Researchers at the Monell Chemical Senses Center in Philadelphia and New York University used genetic and biochemical methods to study human taste cells grown in a dish.

The researchers found that human taste cells contain many of the same key molecules found in the olfactory receptors (odors) of our nose.

Then the team used a technique known as calcium imaging to show that their taste cells respond to odorous molecules in the same way as olfactory receptor cells.

Other tests conducted by the researchers revealed that a single taste cell located on the tongue could contain both taste receptors and smell.

"Our research could help explain how odor molecules modulate the perception of taste," said lead author Mehmet Hakan Ozdener, a cell biologist at Monell Center.

"This could lead to the development of odor-based taste modifiers that can help combat the excess salt, sugar and fat associated with diet-related diseases, such as food and nutrition. Obesity and diabetes, "he added.

For example, foods may taste sweeter than they actually are, which helps reduce the desire to eat more.

Although we generally think that we perceive the characteristic flavors of foods and beverages through our sense of taste, it is our sense of smell that plays the most important role in this process.

Taste – which can identify bitter, salty, sour, sweet and umami (or salty) molecules on our tongue – has actually evolved to help us assess nutritional values ​​and potential toxicity of foods.

On the other hand, it is our sense of smell that gives us detailed information about the flavor of food, which allows us to distinguish between, for example, strawberry and chocolate.

It was previously thought that it was only in the brain that taste and smell were combined to create the general sensation of flavor.

The findings of the new study, however, suggest that these two meanings can come together much earlier than expected.

The snakes inspired Dr. Ozdener to study whether human languages ​​could also be felt.

Snakes are known to sweep their tongues full of receivers to sniff the air.

Once this initial study is complete, researchers are currently working to determine whether the olfactory receptors of the tongue are primarily located in cells that treat particular tastes – such as salty or sweet sensory cells.

Other planned studies will explore how odor molecules might alter taste cell responses and, by extension, our overall taste sensation.

"The presence of olfactory receptors and taste receptors in the same cell will provide us with exciting opportunities to study the interactions between olfactory and taste stimuli on the tongue," Dr. Ozdener said.

In addition, new discoveries could also be a new tool for scientists to study our scent. In fact, it remains to be determined which molecules activate the majority of the approximately 400 types of human olfactory receptors.

Taste cells grown in the laboratory could be applied to help screen molecules and identify those that activate given receptors.

The complete results of the study were published in the journal Chemical Senses.