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Hi!

Geoff Horswood <[log in to unmask]> writes:
> On Fri, 8 Apr 2005 18:31:17 -0400, Andy <[log in to unmask]> wrote:
>
> >[gmail header warning]
> >
> >Given that the two senses are fairly related, it might be worth it to
> >look into how tastes are classified
> >(http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Taste.html).
> > Also, it may be worth while to look into references related to the
> >fragrance industry -- don't they employ professional smellers?  There
> >must be a jargon associated with it.
> >
> >-Andy.
> >
>
> Good idea (on both counts!)
>
> Thanks for the link- helpful!

Of course, there are more 'primary' tastes apart from those five
listed on the taste, since not all are handled by taste sensors.  Even
letting alone the smells.  There are at least two more:

    - the pain sensors detect 'hot'

    - Chinese kitchen has a distinct 'ma2' taste, which is essentially
      the taste of paralysing the tongue's sensors a bit -- it a numb
      feeling is created.  E.g. Sichuan pepper (hua1 jiao1) has this
      taste (and some medicine, especially for throat infections, too).
      Sichuan pepper is, therefore, essential for preparing some
      authentic Chinese dishes, since it is very hard to substitute.

      http://www-ang.kfunigraz.ac.at/~katzer/engl/Zant_pip.html

**Henrik