Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture, and appearance are insignificant by comparison. Humans can distinguish an estimated 20,000 different odor qualities.

I was sitting on my own in a restaurant, when I saw a beautiful woman at another table. I sent her a bottle of the most expensive wine on the menu. She sent me a note, “I will not touch a drop of this wine unless you can assure me that you have seven inches in your pocket.” I wrote back, “Give me the wine. As gorgeous as you are, I'm not cutting off three inches for anyone.”.