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Many ingredients or natural foods do not originally have a particular odor, perfume or fragrance, but develop it only through heat treatments or fermentation reactions, such as those to which fruits, pods, seeds and leaves are subjected. These treatments induce a series of biochemical transformations within the plant structure, which lead to the development of molecules with the characteristic smell and aroma that we recognize. In this article we will find out how the aromas of vanilla, cocoa and coffee are obtained, which are among the main aromas and natural products that we consume daily in food. VANILLA Vanilla is...

The olfactory categories of aromas found in white wines are many: citrus, fruit, tropical fruit, flowers, herbs, dried fruit, spices, caramel, toasted chemicals, earthy. Let's see which ones are the most important and what they can tell us.AGRUMES. Let us begin by saying that all, or almost all, white wines have more or less pronounced hints of citrus. In most cases, the scents are reminiscent of fresh, green citrus fruits (lime, lemon, and grapefruit), but some varietals have citrus fruits that are reminiscent of sweeter sensations, such as orange and tangerine. Examples of these varietals include Gewürztraminer, Muscat Blanc, Riesling,...

The life of ancient peoples was closely linked to the rhythms of nature: the succession of the seasons determined the cycles of agriculture and harvest, especially those of fruit. For the ancient Romans, Pomona (Patrona Pomorum, the lady of the fruits), was the patron deity of fruit, wine vines and the olive tree. Not much is known of her cult since she was a minor goddess who did not belong to the main Pantheon of the Roman gods; she was depicted with fruit gathered in baskets and with the leaves entwined in her hair, sometimes even with a firm scythe in...

Rosé wines are enjoying great success among consumers because they are very versatile, pairing well with both fish and white meats. They are obtained from red wine varietals (such as Syrah, Lagrein, Zinfandel, Grenache, Salice and others) with a production process that minimizes the maceration time in contact with the grape skins. In this way, the amount of tannins and red coloring substances contained in the grape skin and transferred to the wine is reduced compared to that of a traditional red wine. In addition, rosé wines can in some cases undergo barrel-aging, which further enriches them with tannins and tertiary aromas due...

We have examined the sense of smell from many points of view, paying special attention to its essential link with food. We have also observed its cognitive function, its emotional links and its evocative power. Today we go a little further taking inspiration from the observations of Dr. Alessandra Graziottin who has done much research related to the power of smell in interpersonal relationships. The nose is directly involved in our sentimental choices. It is an excellent adviser. We trust our sense of smell even more than our vision or other senses that intervene in our emotional picture. Everything starts from the skin, which...