The olfactory cilia are the sensory receptors for smell. They convert the chemical substances into neural signals and then transmit these signals to the olfactory bulb, which is located at the base of the brain.

The correct answer is C. Thalamus, spinal cord, somatosensory cortex. After being converted to neural signals, tactile stimuli travels to thalamus, spinal cord, and somatosensory cortex.

Weegy: Somatosensory cortex, thalamus, spinal cord – correctly lists the structures through which kinesthetic stimuli travels after being converted into neural signals.

Olfactory bulb, structure located in the forebrain of vertebrates that receives neural input about odours detected by cells in the nasal cavity. The axons of olfactory receptor (smell receptor) cells extend directly into the highly organized olfactory bulb, where information about odours is processed.

There are five universally accepted basic tastes that stimulate and are perceived by our taste buds: sweet, salty, sour, bitter and umami.

The tongue translates a chemical taste signal into a neural code that the brain can interpret. Specific molecular taste receptors on taste receptor cells located in the taste buds bind taste stimuli.

Sensory receptors can receive information from outside the body, as in touch receptors found in the skin or light receptors in the eye, as well as from inside the body, as in chemoreceptors and mechanoreceptors. When a stimulus is detected by a sensory receptor, it can elicit a reflex via stimulus transduction.

The basic tastes of sweet, salty and sour have different thresholds, or concentration levels, at which they can be detected. In other words, it is easier to detect some flavors at low concentrations compared with other flavors.

Scientists now believe that all taste buds can detect the basic tastes: salt, sweet, sour, bitter, and umami (a taste in protein-rich foods).

We can sense five different tastes—sweet, bitter, sour, salty, and savory. We taste these five flavors differently because the tongue has five different kinds of receptors that can distinguish between these five tastes.

Scientists have found evidence that humans can pick up a sixth taste associated with carbohydrate-rich foods. “They called the taste ‘starchy’. Asians would say it was ‘rice-like’, while Caucasians described it as ‘bread-like’ or ‘pasta-like’.

Umami, which is also known as monosodium glutamate is one of the core fifth tastes including sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.

The main components of umami are glutamate, inosinate and guanylate. Glutamate is found in a variety of foods including meat, fish and vegetables.

Umami is the taste imparted by a number of substances, predominantly the amino acid glutamate and 5′-ribonucleotides such as inosinate and guanylate.

Umami has been described as having a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof, and the back of the mouth.