The organs of taste and smell are designed to work in tandem,
setting in motion complex sensations, involving not only the
elementary sensations of taste and smell but also those of
the tactile, heat and cold organs, with which the buccal and
nasal mucosas are well endowed.
A physiological aspect to be borne in mind when preparing
a recipe is that known as fatigue of the olfactory sense,
resulting in a loss of excitability of the olfactory bulb,
which occurs quickly in the presence of very acute smells.
This shows up the importance of dosing fragrances in a balanced
manner, especially empyreumatic types, such as roasted coffee,
which is pleasant only in small doses.
The same may be said of caprylic-based smells typical of cheese,
whose pleasantness is almost always the result not of its
low concentration but rather the parallel presence of other
smells (from "I Nostri alimenti-Gino Secchi Univ.