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>>>>
Hi Alissa,

Researchers at Johns Hopkins have detected a protein-based "nose  
plug" called CNGA4 that lets us stop smelling something, even though  
the odor is still there.

It was written up in the journal Science, but here's a link:
<http://www.bio-medicine.org/medicine-news/Nose-plug-switch-that- 
stops-smelling-0D-0A-939-1/>


>>>> "Daniels, Alissa" <[log in to unmask]> 3/12/2008  
>>>> 11:52 AM >>>
>
> Hey all.
>
> Here's an earth-shatteringly not-of-great-importance but still  
> interesting question:
>
> We were planning out some activities for our Sense of Smell Day  
> next month, and one of my coworkers suggested we have durian fruit  
> avaiable. I'm not familiar with it, but apparently it smells awful  
> (like pig s**t, according to one well known description) but it  
> tastes great. It got me wondering about other foods like that (some  
> cheeses come to mind).
>
> If smell contributes something like 75% of the flavor experience  
> when you eat something, how can something that smells so awful  
> still manage to be tasty? Thoughts?
>

----------------------------------------------------------

Paul Orselli, President and Chief Instigator

Paul Orselli Workshop (POW!)
1684 Victoria Street
Baldwin, NY  11510

<http://www.orselli.net>

(516) 223-1043  voice
(516) 238-2797  mobile

More cool stuff at:
<http://blog.orselli.net>








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