| They proved the connection between aromas and higher functions such as emotion, memory and state-of-being. Or, as the Nobel Prize Committee describes it: "When something tastes really good it is primarily activation of the olfactory system which helps us detect the qualities we regard as positive. A good wine or a sunripe wild strawberry activates a whole array of odorant receptors, helping us to perceive the different odorant molecules." New 2006 research! Aroma flavors may be a key way in which our brain senses the nutritional or health value in botanical foods, according to researchers from the University of Florida, Food and Agricultural Science Department and Syngenta Biotechnology. Read more about how some food smells hint at nutrition.
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