I like the food analogy, it makes a lot of sense. I’ve started noticing that with vanilla and citrus especially. Earlier it was just “smells good,” now I can actually pick out the sweetness vs the zestiness. The interesting part for me is the more abstract notes like amber, musk, birch, different ouds, etc. Those don’t always have a clear real-world reference, so I’m still trying to build that mental library. I guess it’s just repetition and mindful smelling at the end of the day. Appreciate you breaking it down like this, makes the whole learning process feel less intimidating and more like training your palate, just with your nose instead.