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	<title>Comments on: A Basic Understanding of Flavor Profiles</title>
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		<title>By: ArtofExtraction</title>
		<link>http://coffeecupnews.org/a-basic-understanding-of-flavor-profiles/comment-page-1/#comment-62443</link>
		<dc:creator>ArtofExtraction</dc:creator>
		<pubDate>Tue, 20 Jul 2010 18:33:04 +0000</pubDate>
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		<description>Jonathan, thanks for the comments, I will try to remember to address this in future posts.  I really appreciate the suggestions.  I know I still have material I want to cover in articles I intend to write, but I know it won&#039;t be too long before I will need suggestions.
And, yes, you are absolutely correct, you can often detect aromas that may not be identifiable to the palate, but not often the other way around.  In other words, if you can taste it, you can smell it.</description>
		<content:encoded><![CDATA[<p>Jonathan, thanks for the comments, I will try to remember to address this in future posts.  I really appreciate the suggestions.  I know I still have material I want to cover in articles I intend to write, but I know it won&#8217;t be too long before I will need suggestions.<br />
And, yes, you are absolutely correct, you can often detect aromas that may not be identifiable to the palate, but not often the other way around.  In other words, if you can taste it, you can smell it.</p>
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		<title>By: Jonathan</title>
		<link>http://coffeecupnews.org/a-basic-understanding-of-flavor-profiles/comment-page-1/#comment-62335</link>
		<dc:creator>Jonathan</dc:creator>
		<pubDate>Mon, 19 Jul 2010 18:55:23 +0000</pubDate>
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		<description>Nice article, Neil. I&#039;m interested to hear more about the difference roasting methods have on the flavor - and I presume aroma, too.</description>
		<content:encoded><![CDATA[<p>Nice article, Neil. I&#8217;m interested to hear more about the difference roasting methods have on the flavor &#8211; and I presume aroma, too.</p>
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