Why is it that wines can be described as tasting of other fruits, such as melons or strawberries? Why do some stouts taste of coffee or chocolate (excluding, of course,those where these ingredients have been added)?
My ideas were-
-small amounts of identical compounds can be found in both foods.
-they each contain distinct compounds, but whose molecules share some homology, so activate the same olfactory receptors
-the compounds are different but the same olfactory receptors can be activated by a small range different ligands.
I wonder if a flavorist or someone who knows lots about olfaction could clear this up for me.
I have never been able to float very well, often after a matter of seconds my stomach caves in and i sink. Recently on a hot day I had several beers before floating in my backyard pool. I could suddenly float.
Why? Is it something to do with the beer in my stomach or blood or simply me being more relaxed and thus making it easier to float?