... smelling food after it's in the mouth
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtGLa1TYQsNd9KKWPZ3QNwZoI4AfrSJaYVl7HTNK1JLQqw0pWY3LaNCNKUcB9AFvuhqkE9k6WTjkbrm77m15DMIjzuCyXiJoOB_pzC_LIlr907x125DL_q6v22nHjlNKmHnemaATtliR-/s1600/retronasal+olfaction.jpg)
As most readers of Edible Geography will know, smell makes up to ninety percent of what we perceive as flavor, primarily through a process known as retronasal olfaction, in which odor molecules travel from the mouth to the nose via the throat as we eat.
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