Value of Odours." Flink called flavor a "second way of smelling," and much subsequent scientific investigation in the early 1900s focused on attempting to break down smell dimensions into basic categories, a feat that has proven too complicated due to the vast number and complexity of odors.

Food connoisseurs and chefs are increasingly capitalizing on the newly ascertained understanding of the role smell plays in flavor. Food scientists Nicholas Kurti and Hervé This