A Beginner's Guide To Reading An Aroma Wheel

The aroma wheel, also known as the fragrance wheel, is a circular diagram that explains the differences and similarities among diverse olfactory families. It is a tool that helps categorise aromas and flavours, making it easier for people to communicate their sensory experiences. The aroma wheel was first conceived by Austrian perfumer Paul Jellinek in 1949, and has since been used for wine, coffee, and fragrances. The wine aroma wheel, for example, was created in the 1980s by Dr Ann C. Noble to help untrained tasters describe the aromas they perceived when comparing wines. It is divided into three tiers, from generic categories in the inner tier to specific aromas in the outer tier. The coffee aroma wheel, on the other hand, is divided into three levels, from broad categories at the top to specific flavours at the bottom.

Understanding the design

The aroma wheel is a circular diagram that explains the differences and similarities among diverse olfactory families. The design of the aroma wheel helps users identify and categorise aromas, and is especially useful for novices.

The aroma wheel is divided into three tiers. The inner tier represents generic categories such as fruit, floral, or spice. The middle tier represents sub-categories, for example, berries, citrus, or stone fruit. The outer tier represents the specific aromas, such as strawberry, lemon, or cinnamon.

The aroma wheel is not an exhaustive list of aromas, but rather a comprehensive one. It is meant to be a tool to help users identify and categorise aromas, and to improve their ability to articulate their sensory experiences. The aroma wheel is not just a list of words to choose from, but a tool to help users learn how to categorise the smells they detect.

The aroma wheel was designed to group the most typical scents by similarity of product sources, and then break them down into subcategories. For example, the generic category of "fruits" is broken down into subcategories of "tree fruits", "berries", and "citrus". The wheel then offers examples of typical aromas that can be smelled in most varietal wines.

The aroma wheel can be used to identify aromas in wine, coffee, and perfume. In wine, the aroma wheel helps users identify primary, secondary, and tertiary aromas. In coffee, the aroma wheel categorises coffee aromas and flavours into distinct groups, making it easier for tasters to communicate their sensory experiences. In perfume, the aroma wheel can be used to determine which fragrances will mesh well together, and which will clash.

Familiarising yourself with the different tiers

The aroma wheel is a circular diagram that explains the differences and similarities among diverse olfactory families. The different tiers of the aroma wheel help to categorize aromas and make it easier for people to communicate their sensory experiences.

The Wine Aroma Wheel, created by Dr. Ann C. Noble, is divided into three tiers. The inner tier represents generic aroma categories such as fruit, floral, and spice. The middle tier represents sub-categories of these generic categories, such as berries, citrus, and stone fruits. The outer tier is the most specific and represents the exact aromas that might be perceived, such as strawberry, lemon, or cinnamon. This tool helps users to break down their sensory perceptions and articulate their tasting experience more effectively.

The Fragrance Wheel, created by perfumer and taxonomist Michael Edwards, is divided into four sections: Floral, Amber (previously known as Oriental), Woody, and Fresh. Each section contains similar aromas that share characteristics or have complementary aspects. Under each section are sub-groups that describe particular scents in detail. For example, a floral scent with certain notes may be classified as a soft floral.

The Coffee Aroma Wheel, developed by the Specialty Coffee Association of America (SCAA), is divided into three primary levels. The top-level aromas are broad categories such as fruity, nutty, or spicy. The middle-level aromas provide subcategories such as berry, citrus, or stone fruit. The bottom-level aromas are the most specific and pinpoint exact flavours, such as strawberry, blueberry, or blackberry.

By familiarising yourself with the different tiers of the aroma wheel, you can enhance your sensory experiences and improve your ability to communicate your perceptions to others.

Knowing how to categorise aromas

The Aroma Wheel

The aroma wheel is a circular diagram that helps to explain the differences and similarities between various olfactory families. The wheel is divided into sections, with the inner tier representing generic categories, the middle tier representing sub-categories, and the outer tier representing specific aromas. For example, the inner tier might include categories such as "fruity", "floral", or "spicy". The middle tier might then break these categories down into sub-categories such as berries, citrus, or rose. Finally, the outer tier would include specific aromas within these sub-categories, such as strawberry, lemon, or jasmine.

Wine Aroma Wheel

The Wine Aroma Wheel, designed by Ann C. Noble, is specifically designed to help wine lovers identify the fragrances and flavours found in most wines. Wine aromas can be categorised into three tiers, similar to the aroma wheel. The primary aromas in young wines usually come from fruits, including berries, grapes, and tropical fruits. White wines often express citrus and apple notes, while young wines might offer coffee, vanilla, or chocolate notes. With time, wines develop secondary or tertiary qualities, adding complexity to their bouquet. Some recognisable tertiary aromas include tobacco, spice, chocolate, and smoke.

Fragrance Wheel

The Fragrance Wheel, designed by perfumer and taxonomist Michael Edwards, categorises fragrances into four sections: Floral, Amber (previously known as Oriental), Woody, and Fresh. Each section contains similar aromas that share characteristics or complementary aspects. For example, Amber fragrances feature rich, sugary notes such as vanilla, cinnamon, and cardamom. The Fresh section includes vibrant, citrus-based fragrances with oceanic, herbal, and green notes.

Foodpairing® Aroma Wheel

The Foodpairing® team has developed a system for classifying scents based on 14 aroma types and 70 descriptors. The aroma wheel consists of two rings, with the inner circle showing all 14 aroma types, and the outer circle showing the associated descriptors. The width of the band in the outer circle indicates the intensity of that particular descriptor. The 14 aroma types include fruity, floral, spicy, green, roasted, nutty, citrus, caramellic, cheesy, and animal, among others.

By understanding how to categorise aromas, we can enhance our sensory experiences and improve our ability to communicate about complex olfactory perceptions.

Using the aroma wheel to improve your tasting notes

The aroma wheel is a circular diagram that explains the differences and similarities among diverse olfactory families. It is an excellent tool to improve your tasting notes and help you explore the object of your senses with greater depth.

Understanding the Aroma Wheel

The aroma wheel is divided into three tiers. The inner tier represents generic aroma categories, such as fruit, floral, or spice. The middle tier represents their sub-categories, such as berries, citrus, or stone fruit. The outer tier represents the specific aromas, such as strawberry, lemon, or cinnamon.

Applying the Aroma Wheel

When applying the aroma wheel to improve your tasting notes, start by familiarising yourself with its design. Understand the different tiers and how they relate to each other. Then, follow these steps:

• Smell the object of your senses and ask yourself: What does the smell remind me of? It can be a place, a person, or an object.
• Look at the wheel's inner circle and see which generic category this could fit into. For example, if the smell reminds you of your grandmother's basement, it might be "Earthy".
• Once you identify the generic category, move to the second tier and identify the sub-category. For example, the basement might be associated with "Mushroom".
• Finally, try to narrow it down to the more specific terms on the outer tier.
• Repeat this process for all the different notes you perceive.

Benefits of Using the Aroma Wheel

Using the aroma wheel improves your tasting notes by helping you categorise and make sense of the different aromas you perceive. It provides a shared language and a structured approach to describing and comparing sensory experiences. The wheel also helps you expand your vocabulary and makes your descriptions more precise and confident.

Beyond the Aroma Wheel

While the aroma wheel is a valuable tool, it is important to note that it might not cover all possible aromas. For example, if you smell pear in a wine, it doesn't mean you are wrong just because pear isn't on the wheel. It is likely that you perceived a scent reminiscent of pear.

Additionally, the aroma wheel can be a starting point for meaningful discussions about sensory experiences. It provides a foundation for further exploration and the development of your own unique descriptors.

By using the aroma wheel and combining it with practice and sensory training, you will improve your tasting notes and gain a deeper understanding of the object of your senses.

Practising with aroma kits

Choose the Right Kit

Select an aroma kit that aligns with your interests and goals. For instance, if you want to focus on wine, you can opt for the Sommelier Wine Aroma Kit by Aromaster, which offers 88 wine aromas and includes the Wine Aroma Wheel and a game. Alternatively, you can create your own aroma kit with 120 aromas available and even add your company's logo.

Familiarise Yourself with the Aroma Wheel

The aroma wheel is a valuable tool that categorises and organises the various aromas you may encounter. Familiarise yourself with the wheel's structure, which typically progresses from general terms in the centre to more specific terms on the outer tiers. This will help you navigate the complex world of aromas and make more precise identifications.

Practice Regularly

Consistency is key when it comes to developing your olfactory senses. Dedicate time each week to practising with your aroma kit. Smell each aroma and try to identify it without looking at the label. The more you expose yourself to these scents, the easier it will be to recognise them and improve your tasting skills.

Combine with Tasting Exercises

Combine your aroma kit with blind tasting exercises to elevate your sensory experience. This will help you make connections between the aromas you smell and the flavours you taste. As you practise, you'll be able to identify grape varieties, winemaking techniques, maturation, and even faults in the wine or other beverages.

Play the Included Game

If your aroma kit includes a game, like the board game offered by Aromaster, make sure to give it a try. Games provide a fun and engaging way to test your knowledge and challenge yourself. They can also help you memorise the different aromas and reinforce your learning.

Create Your Own Scents

Some aroma kits, such as the ones offered by Aromaster, allow you to create your own scents. Experiment with different combinations to create unique aromas and test your identification skills. This will help you develop a more nuanced understanding of how aromas interact and blend.

Remember, practising with aroma kits is a gradual process, and it takes time to develop your olfactory senses. Be patient, consistent, and always seek to challenge yourself. Happy sniffing!

Frequently asked questions