The article explores the crucial link between taste and smell, emphasizing that our flavor experience is largely driven by our sense of smell. While our tongue can perceive only five basic tastes, the plethora of aromas detected by our olfactory system adds rich details to our culinary experiences. Remarkably, although there are approximately 100 to 200 known functional odor receptors in humans, we possess the ability to distinguish roughly 10,000 distinct odors, with some research suggesting we can identify up to a trillion odors. This intricate relationship underlines how a blocked nose can diminish our enjoyment of food.
Foods exude aromas, which are comprised of a variety of molecules that make up cooking smells. When these enter your nose, they bind to proteins in the olfactory lining...
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