Aroma

Aroma is the physiological sensation of smell produced when volatile compounds released from food stimulate olfactory receptors in the nasal cavity, both directly through the nose (orthonasal) and from the mouth during chewing (retronasal). Though distinct from the basic tastes perceived on the tongue, aroma supplies the larger share of what we experience as flavour, which is why food seems bland when the nose is blocked by a cold. Flavour scientists measure aroma volatiles with instruments such as gas chromatography, and manage their release through recipe design, processing, and packaging, because aroma is decisive for product quality, freshness perception, and consumer acceptance.