Taste Science and Baked Oatmeal

In The National Culinary Review for November/December, Laura Taxel discusses the Science of Taste.  Here are a few snippets I thought were interesting. What do you think? Interesting?   or boring? -We typically eat and drink items in combination which can effect perception.  We become temporarily less sensitive to a dominant compound as we consume it which is why a pleasant tasting dry wine suddenly becomes sour after a few bites of a sugary dessert or a vinaigrette dressing on our salad inhibits our ability to detect tart notes in a wine making it seem flat. -There are four common [...]