Are you a student? https://www.phantomconnections.space/phpBB3/viewtopic.php?f=3&t=751461 themetart âWe envisage first helping [food industry experts] appreciate that their food developers may be different in how they perceive key food flavors,â Newcomb said. âWe still use a nose a lot in food development. It's still faster and cheaper than a machine. Second, we can give them a feel for the percentages of their target market that will be able to smell a given flavor by extrapolating out to all humans on the planet using public domain databases of human genetic variation.â