this post was submitted on 02 Mar 2025
35 points (97.3% liked)

Hardware

1202 readers
143 users here now

All things related to technology hardware, with a focus on computing hardware.


Rules (Click to Expand):

  1. Follow the Lemmy.world Rules - https://mastodon.world/about

  2. Be kind. No bullying, harassment, racism, sexism etc. against other users.

  3. No Spam, illegal content, or NSFW content.

  4. Please stay on topic, adjacent topics (e.g. software) are fine if they are strongly relevant to technology hardware. Another example would be business news for hardware-focused companies.

  5. Please try and post original sources when possible (as opposed to summaries).

  6. If posting an archived version of the article, please include a URL link to the original article in the body of the post.


Some other hardware communities across Lemmy:

Icon by "icon lauk" under CC BY 3.0

founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 8 points 1 week ago (1 children)

However, focusing only on flavours like this isn’t very useful, says Alan Chalmers at the University of Warwick, UK, because other senses are also involved in how we taste. “Next time you have a strawberry, close your nose and eyes. A strawberry is very sour, but it is perceived as sweet because of its aroma and the red colour. So if you send just sour across with their device, you will never know that it is actually from a strawberry.”

Would be curious to only taste a strawberry without the smell and colour. I wonder one would be able to figure out what it was.

[–] [email protected] 1 points 1 week ago* (last edited 1 week ago)

I suppose you must pair this with smellovision