The Surprising Science of How We 'Taste' Food | National Geographic

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:

PRODUCER: Kathryn Carlson

The Surprising Science of How We "Taste" Food | National Geographic

National Geographic

[oriolun]

Aha, that's why you always can feel the smell of fresh bread in supermarket )

[matfrafer]

How/where can I see the entire documentary?

[luuvnich]

Great aesthetics and sounds
MmmMMmmm

[trouble]

Yet there is a berry that can change taste of flavors, a good example of this is balsamic vinegar, it has a very distinctive taste and smell. After ingesting the berries, the taste of balsamic vinegar is sweet. This would mean our sight and smell actually play less of a part then our taste buds. Just a thought.