date:Jul 21, 2021
ould give us another way to modulate flavors and to modulate food-related experiences, says Christopher Simons, associate professor of food science and technology at The Ohio State University and senior author of the study.
Its hard to understand what people experience, and we dont have access to the brain to see exactly what is being perceived. But if there are ways to influence that perception, that might be a way to get people to eat healthier.
The duality of smell
Simons and colleagues wa