16 May 2013

"Retronasal olfaction" - smelling food after it's in the mouth

As most readers of Edible Geography will know, smell makes up to ninety percent of what we perceive as flavour, primarily through a process known as retronasal olfaction, in which odour molecules travel from the mouth to the nose via the throat as we eat.
More at the link.


  1. Also see "Retrohaling", which is what cigar smokers do to heighten the smoking experience.

  2. The picture makes it look as though gustation is UNDER the tongue, which is almost 100% wrong.

  3. I first learned about this many years ago when I had my first taste of really good (i.e.strong) Polish horseradish.


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