In other words, we use our noses to smell food after it’s inside us, as well as before. But, in a fascinating snippet of news based on a presentation given yesterday at the American Chemical Society’s annual meeting by German food chemist Dr. Peter Schieberle, it seems that our noses may not be not alone in that ability, and that other cells in our bodies are able to “smell” food too. (##)
Cells themselves will move toward volatile organic compounds that even the nose cannot smell in a process called chemotaxis.
The first part, about smelling through the mouth, is an important part of why you should disregard all those articles, usually about wine, that say “you can only taste five tastes, so any complex favor profiles are mumbo jumbo.” I mean, one should discount those based on experience alone, because, like, well, can you taste the difference between broccoli, cauliflower, kale, romaine lettuce, arugula, and sorrel? Yes. Of course. That’s six.
The second part is even more interesting, as if the body itself, beyond any sensory input, craves certain foods and aromas. Or rather, again, we need to redefine and broaden what we mean by the senses.
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