The International Society of Neurogastronomy Symposium (1 of 3) (image) University of Kentucky Share Print E-Mail Caption ISN participants used tasting breaks to explore how the perception of flavor involves all five senses. Here, participants tried to identify foods while blindfolded and holding their nose. Credit James K. Morris Usage Restrictions None Share Print E-Mail Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.