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Did you know, we don't just sense flavour with our tongues? Taste, smell, touch, sight, sound, temperature, trigeminality and interoception are all involved in creating the sensation in our brains that we call flavour.
Fun fact: Some people have many more tastebuds than the rest of us. They are called super-tasters. That doesn't mean they're connoisseurs, it means they're very sensitive to bitter tastes. Do you hate the taste of Brussels sprouts? You may be a super-taster.
Aroma is an extremely important component of flavour and it is detected by receptors in the nose and the mouth. Scientists have found, that different parts of the brain are stimulated depending on whether the aroma is detected by the nose or the mouth.