Aromatic Scents: Does Aroma Influence Our Daily Lives?

Aroma is defined as a distinctive, pervasive, and usually pleasant smell. It is often associated with food and drinks, such as freshly baked bread, coffee, and wine. The word aroma comes from the Latin arōma, meaning a fragrant substance or spice. In modern times, the term is used to describe a variety of products, from rice cookers to perfumes and essential oils. It is also used in restaurant names, such as Aroma Coffee and Tea and Aroma Restaurant and Sushi.

Aroma in food and drink

The sense of smell is incredibly powerful, with around 80% of what we taste being due to our sense of smell. Aroma compounds are volatile compounds that are perceived by the odour receptor sites of the olfactory tissue in the nasal cavity. They are typically divided into two classes: those responsible for taste and those responsible for odours, the latter often referred to as aroma substances.

History of Aroma in Food and Drink

The practice of using fragrance to scent food and drink is not new. It dates back thousands of years, with ancient Persians distilling fragrance from plants as far back as 3000 B.C. The Arabs, around 1000 B.C., discovered the process of extracting concentrated aromatic substances from plants by steaming and condensing the vapour. Arab cookery has long been highly aromatic, using ingredients such as sandalwood, incense, musk, ambergris, saffron and rose to perfume dishes.

Ancient Indian cuisine also understood the importance of smell in the enjoyment of food, with Indian royalty dining in perfumed rooms on foods heavily scented with spices, musk, ambergris and flower waters, especially rosewater. The Romans, too, used flower-scented water at banquets and sometimes released fragrances from ceiling sprinkler systems during meals.

The use of fragrance in food continued into the medieval period, with cooks using musk, ambergris, rosewater and exotic spices to bring luxurious fragrance to food for the wealthy nobility. The 17th century saw the use of ambergris and musk fall out of fashion, to be replaced by vanilla.

Today, aroma is used in a variety of ways in food and drink. For example, supermarkets and cafes often pump out the irresistible aromas of baking bread, hot chocolate or fresh coffee to entice customers. Some businesses use a synthetic blend of smells in a diffusing machine to micro-mist their selected aroma around the premises.

Innovative chefs use aromas to invoke nostalgia, such as Heston Blumenthal's famous sweetshop scent at his restaurant, The Fat Duck. Other advances include aromatic cutlery and tableware, fragranced dry ice or atomisers that spray scent, all designed to maximise the flavour of the food.

With new legislation coming into force to reduce the amount of sugar, salt and fat in food, aromas will be used to compensate for the loss of taste. These will trick the brain into believing that some foods contain more fat, sugar or salt than they actually do.

New technological advancements will also see the introduction of digital smells, e-noses and innovative marketing through scent. Companies will be able to create wide-ranging databases of smells that could be integrated into smartphones and other devices to emit scents.

Aroma in wine

The aroma of a wine is a complex interplay of various factors, including the grape variety, winemaking techniques, and storage conditions. The human nose can distinguish thousands of unique scents, and when it comes to wine, both tasting and smelling are crucial. Here is a detailed exploration of the fascinating world of wine aromas:

The Science of Wine Aromas

The aroma of wine goes beyond its smell; it is an intricate combination of volatile compounds that engage our senses. Wine is made from grapes, and during the fermentation process, sugar is converted into alcohol, releasing volatile flavour compounds that our noses can detect. These compounds are responsible for the diverse aromas we experience, from fruity and floral notes to earthy and woody scents.

Primary, Secondary, and Tertiary Aromas

The wine's primary aromas are derived directly from the fruit itself, presenting as fruity or floral scents. These primary aromas help distinguish young wines from different grape varieties. Secondary aromas, on the other hand, are influenced by the winemaking process, with oak ageing imparting nutty, buttery, vanilla, or cedar notes. Tertiary aromas develop with ageing, introducing oxidative traits like coffee, caramel, toffee, cocoa, or earthy nuances like mushrooms and vegetal components.

Specific Aroma Compounds

Some identified aroma compounds include methoxypyrazine, commonly found in Cabernet Sauvignon and Sauvignon Blanc, giving off grassy and herbaceous scents. Monoterpenes, present in Gewürztraminer, Muscat, and Riesling, lend floral aromatics. Norisoprenoids, such as megastigmatrienone, contribute to the spice notes in Chardonnay, while thiols/mercaptans, found in several grape varieties, can add varietal aromas or, in larger amounts, create an onion-like odour considered a wine fault.

Aroma and Flavour Perception

The act of tasting wine involves smelling the vaporized aroma compounds. Our olfactory receptors detect these compounds, transferring the information to our brains. However, the subjective nature of aroma perception comes into play when describing and communicating these aromas. Individual sensitivity and recognition thresholds vary, leading to different descriptions of the same wine by different tasters.

Enhancing the Aroma Experience

To fully appreciate the aroma of a wine, certain techniques are employed. Before tasting, wine drinkers often swirl the glass to aerate the wine, releasing its innate scents. The shape of the glass can also enhance the aromatics, with larger bowl glasses helping to capture more of the volatile compounds. Serving temperature also plays a role, as warmer wines are more aromatic due to the increased volatility of the compounds.

Aroma in plants

Aroma refers to a mixture of volatile compounds with a molecular weight of less than 300 and high vapour pressure. Aroma compounds are produced by plants to attract pollinators and seed dispersers and to defend against pests or pathogens.

Plants with fragrant flowers include:

• Angel's trumpet (Brugmansia)
• Jasmine (Jasminum)
• Plumeria (Plumeria spp.)
• Honeysuckle (Lonicera spp.)
• Dianthus (D. plumarius, D. superbus, D. deltoides)
• Gardenia (Gardenia augusta, G. grandiflora, or G. jasmnoides)
• Mandevilla (Mandevilla spp.)
• Roses (Rosa spp.)
• Freesia (Freesia spp.)
• Heliotrope (Heliotropium)
• Peonies (Paeonia officinalis)
• Sweet pea (Lathyrus odoratus)
• Lilacs (Syringa vulgaris)
• Viburnum (Viburnum spp.)
• Moonflower (Ipomoea alba)
• Mexican orange plant (Choisya ternata)
• Hyacinth (Hyacinthus orientalis)
• Oriental lily (Lilium orientalis)
• Butterfly bush (Buddleja davidii)

Fragrant foliage plants include:

• Bayberry (Myrica pensylvanica)
• Bee balm (Monarda spp.)
• Bluebeard (Caryopteris × clandonensis)
• Catmint (Nepeta spp.)
• Catnip (Nepeta cataria)
• Creeping thyme (Thymus spp.)
• Hemlock (Tsuga canadensis)
• Lantana (Lantana camara)
• English lavender (Lavandula angustifolia)
• Russian sage (Salvia yangii)
• Sweet Woodruff (Galium odoratum)
• Tansy (Tanacetum vulgare)
• Tricolor sage (Salvia officinalis 'Tricolor')
• Wormwood (Artemisia spp.)
• Yarrow (Achillea millefolium)

Aroma in spices

Spices are derived from various plant parts, including bark, roots, seeds, and fruits. They have been revered for thousands of years, used in cooking, medicine, spiritual practices, trade, and perfumery. Spices add flavour and aroma to our food, but have you ever wondered what makes each spice unique?

The science of flavour and aroma in spices is complex, but it primarily boils down to a combination of volatile organic compounds (VOCs) and non-volatile compounds. VOCs are responsible for the aroma of a spice, while non-volatile compounds contribute to its flavour. Some spices are more fragrant, with high levels of VOCs, while others have a stronger taste due to higher levels of non-volatile compounds.

For example, cinnamon, clove, and vanilla are spices with high concentrations of VOCs, giving them strong aromas. Cinnamon contains cinnamaldehyde, which gives it its warm, sweet scent. Clove, on the other hand, contains eugenol, resulting in a strong, spicy aroma. Vanilla's sweet, floral fragrance comes from vanillin.

On the other hand, spices like black pepper and ginger have high levels of non-volatile compounds, giving them strong, pungent flavours. Black pepper contains piperine, and ginger contains gingerols and shogaols, resulting in their spicy, warming flavours.

Other factors influencing the flavour and aroma of spices include the time of harvest, processing methods, and even the type of soil in which the spice was grown. Additionally, the intensity of flavour and aroma can be affected by the cooking method, such as roasting or sautéing.

Indian spices, in particular, are known for their strong, captivating smells and long-lasting flavours that intensify when cooked, roasted, or fried. For instance, cumin, an essential spice in Indian cuisine, has a bitter taste and a very overpowering aroma, so it is used sparingly. Similarly, mustard seeds, when roasted, release a strong, nutty aroma and a distinct spicy smell, adding a rustic fragrance to dishes.

Aroma in perfume

Aroma compounds, also known as odorants, fragrances, or flavorings, are chemical compounds that possess a distinct smell or odor. These compounds are integral to the creation of perfumes, as they determine the fragrance that characterizes each unique scent.

Perfumes are intricate combinations of aroma compounds, carefully formulated to evoke specific olfactory sensations. The art of perfumery involves blending various aroma compounds to create harmonious and appealing fragrances.

One notable example of an aroma compound commonly used in perfumery is methyl butyrate, which imparts a sweet, fruity, and rum-like aroma. This compound can be found in perfumes that aim to capture the essence of tropical destinations or create a warm and inviting ambiance.

Another important aroma compound is ethyl butyrate, known for its fruity, banana, and pear-like notes. This compound adds a playful and vibrant touch to perfumes, often reminiscent of sunny days and fresh produce.

The world of aroma compounds is vast, with numerous other examples such as menthol, which offers a peppermint aroma, and hexyl cinnamaldehyde, which presents a green and grassy fragrance.

The creation of perfumes involves a delicate balance of these aroma compounds, carefully blended to craft the desired fragrance profile. Perfumers, the artists behind these creations, draw from a diverse palette of aroma compounds to compose their olfactory masterpieces.

In addition to the compounds themselves, the structure and concentration of aroma compounds play a crucial role in the overall fragrance. High concentrations of certain compounds can be overwhelming, while lower concentrations can evoke a more subtle and nuanced aroma.

The art of perfumery is a complex and nuanced craft, requiring a deep understanding of aroma compounds, their interactions, and the subtle nuances they impart to a fragrance.

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