Johnson emphasizes that 'Just about everything else [besides salty, sour, sweet, bitter, and umami] is smell'. Smell contributes significantly to flavors, translating molecules into scents for our receptors.
Smells are multidimensional sensations from volatile molecules like eugenol, linalool, and gamma-decalactone. These fragrances are the basis of flavor patterns, classified by Johnson into fruity, herbal, spiced, meaty, and vegetal categories.
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