Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture, and appearance are insignificant by comparison. Humans can distinguish an estimated 20,000 different odor qualities.

A Polak walks into a coffee shop with a Thermos. He asks the owner how many cups of coffee it will hold. The owner says 4. The Polak says, "OK put in one black and three with cream and sugar."