Would the five basic taste sensations be  sufficient to distinguish all the different flavors of food?

1. Can an individual identify if the food is sweet, salty, sour, or bitter by just smelling it? 2. Can an individual identify if the food is sweet, salty, sour, or bitter without the sense of smell? 3. How are the senses of taste and smell associate with each other?

Special Senses: Olfaction and Gustation   Identification of foods by texture, taste, and smell            Apple Texture.    Texture and TasteTexture.     Taste and Smell.           Banana Texture.    Texture and TasteTexture.     Taste and Smell.           Carrot Texture.    Texture and TasteTexture.     Taste and Smell.          Cheese Texture.    Texture and TasteTexture.     Taste and Smell.          Dried prune Texture.    Texture and TasteTexture.     Taste and Smell.

Which of these statements about taste is true? All bitter-tasting compounds have a similar chemical structure Sourness is detected when hydrogen ions bind to membrane receptors Sodium ions from foods can directly depolarize certain taste cells Sweetness is a measure of the concentration of hydrogen ions in food