1·Taste without retronasal smell is not much help in recognising flavor.
没有鼻后嗅觉的味觉对识别味道没有多大帮助。
2·The taste, texture, and feel of food are what we tend to focus on, but most important are the slight puffs of air as we chew our food—what scientists call "retronasal smell".
食物的味道、质地和口感往往是我们关注的重点，但最重要的是我们咀嚼食物时产生的轻微的气息，科学家们称之为“鼻后气味”。
3·Optimal directional volatile transport in retronasal olfaction.
最佳的定向挥发性运输在鼻腔嗅觉。