While not discounting genetic differences, Langstaff believes sensory analysis is mainly a matter of practice. Amateurs and novices can learn via kits, such as Le Nez du Vin, made up of many tiny bottles of reference molecules: isolated samples of the chemicals that make up the natural flavors. A quick word about chemicals and flavors. All flavors in nature are chemicals. That’s what food is. Organic, vine-ripened, processed and unprocessed, vegetable and animal, all of it chemicals. The characteristic aroma of fresh pineapple? Ethyl 3-(methylthio)propanoate, with a supporting cast of
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