“The finding provides a possible explanation for why we sometimes experience taste from smell alone, for example in flavoured waters. Th participants were initially taught to recognise a sweet-tasting solution with a sweet aroma, and savoury-tasting solution with a savoury smell. They were then given either a tasteless aroma or taste without a smell while having their brain imaged. The researchers trained an algorithm to pick up on the different patterns in brain activity associated with sweet and savoury tastes. They found that savoury and sweet tastes evoked activity in the granular, dysgranular and agranular portions of the insular cortex.