First of all, let's clarify some terms.
Taste, Aroma and Flavour are often confused. Let's look at the meaning of these three words together.
taste
The information comes from receptors on the tongue that detect only sweet, salty, sour, bitter and "umami" tastes.
aroma
Information derived from the olfactory receptors via the "retronasal" route when swallowing food or drink.
taste
Flavor, therefore, is a perception of our brain due to the combination of the two previous pieces of information.
The Role of Smell in Flavor Perception
The sense of smell It is one of the most powerful and often underestimated senses when it comes to enjoying food and drink.
While taste allows us to distinguish only between sweet, salty, bitter, sour and umami, it is the sense of smell that enriches these sensations, creating a complete gastronomic experience.
Smell and taste, how do they interact?
The Importance of the Olfactory System in Flavor Detection
The olfactory system is essential for detecting flavors. When we eat or drink, volatile food molecules rise through the back of the throat into the nasal cavity, where they are detected by olfactory receptors.
This process is what allows the brain to identify and recognize complex flavors.
How Smell Enhances the Eating and Drinking Experience
A dish or drink is not only tasted, but also smelled.
Smell adds depth and dimension to our meals. Think of the aroma of a full-bodied red wine, the scent of fresh herbs on a plate of pasta, or the inviting smell of freshly baked bread.
How Our Sense of Smell Affects Taste
The science behind the connection between smell and taste is fascinating.
Studies show that up to 80% of what we perceive as flavor actually comes from smell.
This is evident when we have a cold: With a stuffy nose, many foods seem tasteless. This phenomenon is due to the reduction of aromatic molecules that reach the olfactory receptors, limiting our ability to detect flavors.
Do cocktails have a scent?
actually no, here's why
+ 10°
the temperature at which scents begin to be less perceptible
- 5
the temperature to which ice can bring a drink
there is a 15° difference between the threshold of perception of an aroma and the serving temperature of a cocktail!
don't limit your creativity...
Orange or lemon peels are delicious but are they the only options we have?
check the scent of your creations!
Choose from over 50 flavors of Essentia Food & Cocktail Finish.
let's do some math...
Save money and time with Essentia
Each bottle of Essentia contains more than 400 atomizations, create your own scented garnish for less than €0.04, you will save time and money by giving your drinks a real added value and not the usual slice of dehydrated orange…