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  • Separately (and apologies for my lack of understanding of molecular gastronomy), when an ingredient is largely defined by its aromas, have there been MG analyses on (1) how aromas interact with one another and with tastes sampled not as aromas (e.g., in the mouth), (2) how airborne materials dissipate more or less quickly than items that are in solid, liquid or other forms, and (3) how strong smel
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