A study led by researchers at Duke University suggests the emotional experience of flowers may play a role in how they taste.

The findings were published online May 5 in the journal Frontiers in Psychology.

The researchers wanted to understand how a flower’s emotional quality changes with age.

They wanted to know if the emotional content of flowers affects their smell.

And the answer to both questions led them to a new understanding of how the brain makes sense of smell.

The study’s lead author, Christopher L. Wiebe, professor of psychology at Duke, said that “flowers were the most difficult of all plants to study” because of their complexity.

So he and his colleagues used a technique called “virtual reality” to bring a virtual flower into the lab.

They played a video of the flowers to the participants, then used a virtual camera to take pictures of the flower, which the participants then viewed in virtual reality.

After the flower was taken, the researchers recorded the participants’ reactions.

“The most emotional experience we found was that of a flower that was being photographed by the participant,” Wieb said.

“So we wanted to explore that.”

The researchers found that the experience of being photographed was “the most significant predictor of whether the flower felt different from the rest of the plant.”

“We also found that these results held true whether or not the participant had been shown the flower in a photo.

So that the flowers that were in the photo felt different than the flowers in the room, which may be why they feel different in the flower room,” Wiedbe said.

The flower room The flowers in this room are shown as blue and red.

The flowers are shown in this image.

A virtual flower in this virtual room is shown in the virtual room.

The scientists also compared the participants who experienced a flower in the image with the participants in the real room, so they could see whether the flowers felt different.

In this virtual flower room, participants had to put on makeup, pose for pictures, and wear perfume.

The pictures were taken at the same time as the flowers were taken, and the participants were asked to imagine that they were being photographed with the flowers.

The team also looked at whether the participants also experienced feelings of awe, or surprise, and whether their own skin reacted differently to the flowers they were in.

“We found that our participants experienced greater arousal, which could have important consequences for perception of smell and perception of emotional experience,” Wiesbe said in a press release.

The results showed that the participants experienced feelings similar to what the scientists observed in the actual flower room.

They were also able to predict whether the emotional tone of the other flower they were seeing in the same room was the same as the emotional tones in the other room.

That suggests that the emotional effect is caused by the difference in facial tone in the two rooms.

“What we were able to demonstrate is that our findings are consistent with previous studies that have looked at flowers and smell in the context of other sensory inputs,” WIESBE said.

Wiedb said the results are also consistent with a theory he put forth in an earlier paper, titled “The nature of perception of floral smell and emotional experience.”

In that paper, he suggested that emotions and smells are more likely to occur together in certain contexts.

For example, flowers can feel more like friends and companions, or can have a certain emotional tone, and that makes sense.

But there are also different types of flowers, and they all have different emotional and physical content.

“Flowers that are seen in different rooms and in different environments may have a different emotional tone than flowers in other environments,” Wriesbe said, “or they might have a much different emotional content than flowers that are in the presence of others.”

“This new research shows that the way we perceive flowers and the way the brain processes that emotion are more like what we experience with emotions and smell than with taste,” WIEB said.