All of our senses, including our sense of touch ultimately bring us to the mouth, our organ of sustenance located below and intimately connected to the nose, which is directed by retronasal smell, retronasal olfaction, or mouth smell, giving us the ability to perceive the flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor best described as a combination of traditional smell (orthonasal smell) and taste modalities that create flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term smell, they are usually referring to orthonasal smell, or the perception of smell molecules that enter through the nose and up the nasal passages. Retronasal smell is critical for experiencing the flavor of foods and drinks. Flavor should be contrasted with taste, which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami. Perceiving anything beyond these five dimensions, like distinguishing the flavor of an apple from a pear requires retronasal smell.

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