DaleW wrote:

> There's also an interesting food chemistry article by Harold McGee.
> The most interesting part to me is not that they isolated rotundone as
> the likely cause of pepperiness in Syrah, but that 20% of people are
> totally insensitive to it. Another piece of evidence that we don't all
> taste the same things (totally separate from the idea of good or bad
> palates).

Thanks for pointing out that McGee article, Dale. What a simple
molecule (no real surprise) and it is interesting that 20% of the
populace can't detect it at any concentration.

Mark Lipton
--
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