Even wine professionals use the word “palate” for taste and mistakenly interpret that to mean only its mouthfeel, whilst contrariwise foodies have a habit of regarding anything that goes into the mouth as having “flavour”. Each is half right.

Taking wine as an example, we appreciate the aroma in the glass and then we place it in the mouth where the water soluble part (extract) interacts with the lining to give varying impressions of sweetness, acidity, bitterness, warmth etc. and the volatile part wafts away and is drawn up as you breathe out, past the nasal sensors.

Hence there are two almost concurrent sensory experiences but people appear to talk and write as if it is one.