風味のうち、実際にどれくらいが香りによるもの？

Sensory & Flavor Science

Smell appears to be a major part of flavor, but research does not establish a precise percentage. Flavor is a combined experience involving retronasal smell, taste, the brain, memory, and culture—not smell alone.

When you chew and swallow, food odors travel from your mouth up into your nose; this is called retronasal olfaction. Studies show that this smell pathway strongly contributes to flavor, while taste mainly supplies signals such as sweet, salty, sour, bitter, and umami. However, people can sometimes report normal enjoyment even with impaired smell, so there is no single reliable number for how much of flavor is smell.

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• The evidence set includes preprints that may not have completed peer review.
• The answer is based on supplied titles and abstracts rather than full papers.
• The research does not provide a dependable percentage separating smell from taste and other contributors to flavor.
• Some findings concern specific groups, animals, brain mechanisms, or individual foods, so they may not generalize to every person or meal.

Papers used (7)

1. The Integration of Taste and Smell in the Human Brain-------How We Perceive Flavor — MedScien, 2026
2. Retronasal Habituation: Characterization and Impact on Flavor Perception using Time-Intensity — 2018
3. Retronasal odor perception requires taste cortex but orthonasal does not — Current Biology, 2018
4. Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition. — Food Research International, 2023
5. Body-Mass-Index Associated Differences in Ortho- and Retronasal Olfactory Function and the Individual Significance of Olfaction in Health and Disease — Journal of Clinical Medicine, 2020
6. The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar — Foods, 2025
7. Direct Behavioral and Neurophysiological Evidence for Retronasal Olfaction in Mice — PLoS ONE, 2015

Answer last checked 2026-10-13T07:39:04.552Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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