Why can i smell things that are spicy, but i can’t smell other of what i call pseudo-tastes like astringent (dry or tannins) or cool (mint) or metallic? Are all these pseudo-tastes i’m grouping together just not actually related or not processed in similar ways?
Maybe i’m just tired, but i did not find this very helpful, informative, relevant, or interesting. Thanks anyway, i’ll have another look once i’ve had some sleep.
TLDR: there are some genetic traits that impact taste.