Aroma

The aroma of a food or wine can also be stated as “the smell” of the food or wine.

Aromas consists of volatile compounds that can be detected by the sense of smell in the nose. Volatile compounds are airborne substances, and the sense of smell can detect up to 1 billion different compounds or aromas.

The aroma of a food or wine is determined by the aroma compounds it contains and the personal ability to detect and recognize them.