> As I explained to Sam in an e-mail because this bothered me so much, this is why Howard is right: If you'll remember, we were taught in little kid school that the things our tongues can taste are: sweet, bitter, sour, and salty. That's it. That's them. Nothing else. Anything else (orange flavor, brussels sprout flavor, butter flavor) you *think* you're tasting, you're really only smelling. Of course, because your nose and mouth are so closely connected, you can still "smell" things in your mouth, but basically, if you hold your breath, you're only going to get one of those four tastes.

Are you sure this number isn't the result of cultural conditioning? I know that both Chinese and Japanese cuisine considers that there are at least 5 distinct flavors, and I personally think there are at least 6. My list of stuff that can be detected while holding your breath is

* / / sweet
* / / bitter
* / / sour
* / / salty
* / / metallic
* / / meaty ("umami", the Japanese word for tastiness)

One of the things that's surprising is just how powerfully that umami flavor comes across. How the original taste test researchers, way back then, could have missed it... I don't know. Plug your nose and try a bit of liquid Bovril (beef stock) and you'll see. I guess we're just programmed to like all that yummy salt, sweet stuff, fat, and protein.

Wolf "so chocolate macadamias must be the perfect food!" spirit


> > Not having checked the Site Journal in a while, I enjoyed reading some comments about the sense of taste. I thought I should offer this little insight.
> >
> > If you have to eat or drink something that tastes bad to you, just hold you breath. I found this out many years ago when I lived in an area that had minerals such as sulfur and iron in the water.
> > It works with medicines, too. You just hold your breath until you have swallowed it. For a little extra insurance, use a chaser like water, lemon, crackers, etc.
> >
> > It also works with brussel sprouts. Onions are another story, but then I like onions.
> > Howard