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Due to the way neurology works, you don't need to consume sweet stuff to feel a sweet taste. Eating something which has a strong aroma associated with sweetness will also be perceived as sweet. This is why you can use strong aromatics which are almost always (in Western cultures) consumed in an overly sweet setting. This will be vanilla, and also flower ...


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I don't know when this will be practical for home cooking, but there's a recent report out that sweetness is greatly affected by volatiles in the fruit, and that the 'perceived sweetness' isn't always directly related to the amount of sugar in an item: http://www.bbc.com/future/story/20150610-the-smells-that-make-sweet-sweeter You're already using oranges, ...


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If you can't taste it, but others can, chemical composition of the essential oils might prove a useful guide for you. Ingredients of Orange, Lemon and Lime oils: First line shows components common to two or more of the fruits. Second line shows components unique to each fruit. lemon oil a-pinene, b-pinene, myrcene, limonene, linalool, sabinene, neral ...


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Unfortunately, flavor is extremely difficult to describe; generally making comparisons is about the best we can do. Your quote is pretty good at describing the differences, certainly better than I could do. Of course, if you're making lemonade for yourself the only person you have to please is yourself. If you're making lemonade to share, then I recommend ...



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