In this video excerpt from NOVA scienceNOW, correspondent and New York Times technology columnist David Pogue learns about the perception of flavor. Professional food taster Barb Stuckey leads Pogue through several experiences to demonstrate how smell, sight, and sound can influence the experience of flavor. With Stuckey’s help, Pogue experiences how dulling the sense of smell can make something taste flavorless, how the look of something can be deceiving, and how sound also provides information about food. Stuckey describes how food scientists try to appeal to all of the senses when engineering a new product.
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