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Musk deer of Tibet in an 1835 illustration. Musk is a class of aromatic substances commonly used as base notes in perfumery.They include glandular secretions from animals such as the musk deer, numerous plants emitting similar fragrances, and artificial substances with similar odors.
In medieval times, "humble pie" (originally "umble pie") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom "eating humble pie", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name.
Stink bean, beans bearing a rather peculiar smell, quite popular in southeast Asia; Stinky tofu, a form of fermented tofu, which, as the name suggests, has a strong odor; Sun-dried tomatoes, a dehydrated fruit; Surströmming, Swedish fermented Baltic herring; Sushi, a Japanese food sometimes made with raw fish and sashimi
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
Various foods. This is a categorically organized list of foods.Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado. An odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau).
In mammals, the predominant sweet taste receptor is the Type 1 taste receptor Tas1r2/Tas1r3. [46] Some mammalian species such as cats and vampire bats have shown inability to taste sweet. [46] In these species, the cause of loss of function of the sweet receptor is due to the pseudogenization of Tas1r2. [46]