Tomatoes on sale here during the winter don't taste as good as those available in summer. Does their nutritional value change too?

Mark Alberstat, Halifax, Nova Scotia, Canada

When one walks past a series of powerful cooking smells which cause olfactory responses, one assumes that at least some of these might dissolve in the mouth to give taste responses also. Is there any nutritional value associated with swallowing the saliva? In other words if one is starving, can interactions with these odours provide a certain amount of nourishment

I have wondered this for years. It's because they are so smooth and shiny all over with no sign that they have been left on a surface to dry. It's the same with Malteasers and other similar spherical chocolate sweets. Do they make them in space?