Conventionally, the perceived knowledge of flavor must be volatile substances in gas form. We have proved that retronasal could be formed perfectly by non-volatile or less volatile substances. We hypothesized that retronsal aroma were transferred to retronasal cavity in form of aerosol. The soft palate brushed the residues in form of aerosol containing liquid droplets or powder particles of food and beverage in the inner layer of laryngopharynx after swallow.
The aerosol referral is the key to individuate the flavor and taste. Aerosol referral is also the key to understand the perception of flavor and sense.
Also check https://www.researchgate.net/publication/327943979_Retronasal_Olfaction_Test_Methods_A_Systematic_Review
https://etd.ohiolink.edu/apexprod/rws_etd/send_file/send?accession=osu1511253834154642&disposition=inline
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