“We all think of taste as something that’s centred in the mouth,” Youssef says. “It’s almost like ventriloquism in that, because we’re chewing and crunching and everything is going on in the mouth, we presume that’s where flavour is produced.” In fact, 90 per cent of what we perceive as flavour is actually connected to our sense of smell, we’re told. We test this out in the study, by “tasting” a jellybean while wearing pegs on our noses. I can taste sugar, a certain sweetness, but little else. In the next experiment, I am pleased to discover that I am a “supertaster”, as I can distinguish certain flavours. It may go some way to explaining why I was a picky eater as a young child, I am surprised to learn.
Source: This chef wants you to taste your food with every single sense