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Although it is not generally realised, subtle flavours are not really tasted at all, but smelt by the olfactory membrane as smells drift up the nasal cavity.

Although the tongue can detect sweetness at a dilution of one part in 200, saltiness at one in 400, sourness at one in 130,000 and bitterness at one in 2 million - odours can be detected at a dilution of one part in a billion or more!

Hence bread never tastes as good as the bakery"s aroma and coffee never lives up to its promise. Anyone with a head cold who has their nasal passages blocked for some reason knows how "tasteless" food can appear.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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