In fact, a lot of what we perceive as flavor comes from odor molecules that float up to our smell receptors through our mouths. And as with taste, studies have shown the visual cues we get from color help us identify smells more quickly and accurately. In fact, one study found that the source of a smell doesn't have to be the corresponding color.
PTELook at the text below. In 35 seconds, you must read this text aloud as naturally and clearly as possible. You have 35 seconds to read aloud.
Recorded Answer
Current status:
Beginning in 35 seconds.