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What part of the olfactory system distinguishes mirror molecules?
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Caraway smells like spearmint to me--to the point where Rye bread tastes like toothpaste, and I can't eat it. It doesn't seem that is very common. I know that carvone is the chemical that makes spearmint taste like spearmint and caraway taste like caraway (whatever that means), but they are mirror molecules, and most people perceive them differently. So, what causes this?
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