Odor code for food is based on a few volatile substances

(Phys.org) —The actual flavor of a food is experienced through our sense of smell rather than with our tongue. However, of the large number of volatile compounds in foods, only about 230 are involved in the scent, as reported by German scientists in the journal Angewandte Chemie. The different smells derive from characteristic combinations of three to forty of these odorants.

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