Chocolate field glossary
Aroma
Volatile compounds perceived through the nose directly or while food is in the mouth.
Sensory · working definitionUse the word
Use the word
with precision.
- Why it matters
- Direct and retronasal smell account for much of what people casually call flavor, making aroma vocabulary useful in comparison.
- Common confusion
- A fruit or floral aroma association does not prove that ingredient was added or authenticate an origin.
- Practical example
- Smell the bar first, then notice how aromas change as cocoa butter melts and volatiles reach the nose from the mouth.
Evidence trailRead beyond