The words ‘taste’ and ‘flavour’ are used interchangeably to describe the unified perceptual experience of a food. But in scientific terms, flavour is both taste and smell, and flavour molecules are detected by receptors in the nose as well as by taste receptors in the mouth and throat. So, scientifically speaking, two boiled sweets with the same amount of sugar but different ‘flavours’ may taste identical (sweet), but smell distinct.
