A group of researchers in New Zealand studied volunteers’ reactions to common odors and found that they were associated with specific genes that seem to determine whether people can or cannot smell them. The scents—malt, apple, blue cheese and a floral compound found in violets—are found in many foods and drinks that people encounter every day. Since aroma plays a major role in taste, this could mean that each person at your dinner table is having a different DNA-driven culinary experience.
READ MORE: The Science of Food and Aroma
