Why using a white spoon can be preferable to a black one when eating yoghurt and other quirks of human perception

Researchers in Philadelphia revealed last week that tastebuds also bear odour-detecting proteins, calling into question the idea that smell and taste come together in the brain to produce flavour. According to Dr Mehmet Hakan Ozdener, his findings open up the possibility of using smells to trick us into healthier eating, for example by adding a low-concentration odour to food to make it taste sweeter and thereby reduce sugar intake.

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