— Sarah Harbin

This is going to take some some practice right on your part in terms of determining degrees of ripeness. Okay, the you know the aroma of in this case, you know fruits and vegetables would be linked to their degree of ripeness. And so that you know, the more something is ripens the more Aroma they tend to to put off and so ripeness is also company with color change as well as as texture change and so you can start to look very closely and engage with your food at this deeper level in order to come to Stand what else is going on with that food that might point to your ultimate goal, right which is going to be a good flavored item. Besides checking smell. Okay, and this is going to require some practice on your part. And if you're if you have no sense of smell, then I would expect that your sense of taste is also affected in some way or another. So this testing process may require or benefit from somebody else that helps you as well so that you can look at these Visual and tactile cues while this other person can give you feedback on the aroma and the flavor right of the food. All right, because a Big part of the flavor of food is the aromatic experience right? It's something like 75% or 80% of flavor perception is based on Aroma. And so in order for you to sort of put all these pieces together, it can be helpful to work with somebody that is your your smelling counterpart. So to speak okay to help help put those those couple of pieces together. All right, give that a try and see how that goes. Thank you.