1. Common properties

a. special senses (CN I, VII, IX, X;   Special Visceral Afferent [SVA] components)
b. very sensitive (low threshold) (particularly true for smell, less so for taste)
c. important in behavioral homeostasis (feeding, sexual behavior)
d. inherent affect
e. project to limbic system (smell)
f. are readily conditioned
g. constant turnover (limited lifespan, replaced by newly synthesized receptors)

2. Interaction

The sensory characterization of a substance is based on a combination of odor, taste, somatosensory input (texture, temperature), and visual input (e.g. anosmia, loss of the sense of smell, decreases ability to recognize flavors)