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?
Thanks for the answer. What tastes metallic to me is metal. Sometimes cutlery or metal mixing bowls.
Cheers.
Even 304 stainless steel will corrode slightly in the presence of strong acids or bases, and my bet is what you’re tasting are particles coming off from that thin corroded layer. Those particles aren’t volatile, so you won’t smell them, but it makes sense that you would taste them.
If you’re sensitive to metallic flavours and want to avoid them, seek out 316 stainless steel for kitchen implements and tools. 316 is more resistant to corrosion from acids and salts. It’s more expensive than 304, but it will last longer. You’ll see 316 used a lot in commercial food production, things like dairy, beer & wine, exactly because those things are acidic, and 316 is more resistant to corrosion.