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John Hayes / Nadia Byrnes- Some Like it Hot: The Science Behind Our Food Preferences

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Published on Oct 31, 2012

In this video excerpt, Byrnes and Hayes explain that a food's flavor is a combination of its taste, aroma, and chemesthesis -- chemical-induced sensations such as the burning from chili peppers, the cooling effect of mint, or the prickling sensation of carbonation.

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