When we perceive flavor, our tongue is doing just a fraction of the work: Our brain actually combines what the tongue tastes with what we see, hear, feel, and smell.
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Taste receptors, volatiles, gustatory cortex: There’s more to “yum” than you might think. Read more about the science of how we taste food:
http://ngm.nationalgeographic.com/2015/12/food-science-of-taste-text
PRODUCER: Kathryn Carlson
The Surprising Science of How We “Taste” Food | National Geographic
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