Researchers from Italy and The University of Queensland have discovered that fish and crustaceans such as shrimp can “smell” aromatic compounds in water, after touching them.
Co-author Dr Karen Cheney of UQ’s School of Biological Sciences said the new research challenged traditional views about the roles of smell and taste.
“The mouthparts of shrimp and fish included in the study acted as ‘aquatic noses’,” she said.
