surfaces of the eyes, nose, mouth, and throat; identify sensations like the sting of ammonia, the coolness of menthol, and the heat of chili peppers” (Smell and Taste, 2016).How Smell and Taste Affect Each OtherSmell and taste are both very significant senses in their own rights but in order to work properly, they must do so together. A popular example of how to test this theory is to take a sip ofsomething and taste it, then plug your nose and take another sample. When your nostrils are open,you should be able to taste. When they are closed, the taste is almost non-existent. This is becauseyour ability to experience a flavor is dependent on both taste and smell working together at the same time. By plugging the nostrils, the olfactory component was cut out of the equation. When the nostrils are closed it keeps the vapors from reaching the olfactory receptors by eliminating the air going through that area. Taste occurs when chemicals found in food and drink begin to activate taste receptors found on the tongue. “But in addition, food and drink release volatile chemicals that reach the olfactory mucosa by following the retronasal route, from the mouth through the nasal pharynx, the passage that connects the oral and nasal cavities” (Goldstein 2014). Being able to smell is important for sensing flavors in food. Researchers have tested many different types of foods and chemical solutions to see if they would be deciphered by those in the experiment. The individuals were able to taste until their nostrils were closed at which point they considered the samples to be tasteless. “The chemical sodium oleate has a strong soapy flavor when the nostrils are open but is judged tasteless when they are closed. Similarly, ferrous sulfate normally has a metallic flavor but is judged predominantly tasteless when the nostrils are closed” (Goldstein, 2014). While this proves there is a tie between taste and smell, there are some compounds that are not affected. One of the most popular of these compounds is monosodium glutamate also known as (MSG). This produces the same flavor whether the nostrils are open or closed. The taste itself outweighs the ability to smell it.