Paul Rozin studied food perception and how olfactory information contributes to flavor. Comparing external smelling with odor experienced during eating raises a source-attribution question: a contribution originating in smell can be experienced as part of taste. The sensory input and the reported location or category of experience are therefore distinguishable. [ref]
Taste-smell confusions and the duality of the olfactory sense by Paul Rozin. 1982, primary observations and external versus oral olfaction
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