Receptors in the nose and tongue are sensitive to chemical stimuli in the air and in food, not to light, sound, or touch.

Nose: What It Detects

Receptors in the nose (olfactory receptors) respond to tiny odor molecules carried in the air.

These molecules dissolve in the mucus inside the nasal cavity and stimulate olfactory cells, which send signals to the brain as the sense of smell.

Tongue: What It Detects

Receptors on the tongue (taste buds) are sensitive to dissolved chemicals in food and drink.

These taste receptors detect basic taste qualities such as sweet, sour, salty, bitter, and umami, all of which are triggered by specific chemicals in what is eaten or drunk.

In one line:
Both nose and tongue receptors are sensitive to chemical stimuli—smell receptors to odor molecules in the air, and taste receptors to dissolved taste molecules in food and drink.

Information gathered from public forums or data available on the internet and portrayed here.