How many days after chakki grinding does atta actually taste different to you?

There is a lot of talk about fresh flour tasting better, and I want to know what people can genuinely detect rather than what they expect. In my kitchen the difference between day one and day five is obvious in the smell, and after that I honestly cannot tell until it starts going stale around week three. I am not measuring anything, only noticing. At what point does the difference stop being noticeable for you, and is it the smell, the finished roti, or both?

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