We all know that aroma is a huge part of flavor. I had a really cool reminder of that the other day that I just remembered. I was making some homemade mouthwash with peppermint extract, which is pretty intense and the fumes filled up my nasal cavity. Shortly after I ate a cracker that is strongly flavored with spices. The cracker tasted exactly like peppermint the whole way through, even after chewing.
Also, while on the subject of flavor trickery last night I made moussaka with ground turkey instead of lamb. When making the meat sauce part I added extra garlic, rosemary, and mint: all flavors associated with lamb that are not usually in moussaka except the garlic. I also added a couple TB of olive oil near the end for fatty mouth feel and it totally tasted like lamb. It makes me wonder if a very small amount of caraway would accentuate rye in a beer since caraway seeds are so closely associated with rye bread. (Many think the taste of caraway is what rye tastes like).