Aromachology related to foods, scientific lines of evidence: a review

  • Dámaris Girona-Ruíz /
  • Marina Cano-Lamadrid /
  • ángel Antonio Carbonell-Barrachina /
  • David López-Lluch /
  • Sendra Esther
Journal re
Applied Sciences (Switzerland)
  • Volumen: 11
  • Número: 13
  • Fecha: 01 julio 2021
  • ISSN: 20763417
  • Tipo de fuente: Revista
  • DOI: 10.3390/app11136095
  • Tipo de documento: Crítica
  • Editorial: MDPI AG
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between sensory marketing, aromachology, and neuroscience. In this review, studies were searched on the use of scents in food experiences such as restaurants and food establishments, and a critical evaluation was performed on their aims, target population, place of the study, scents tested, foods tested, and measured parameters, and the main findings were reviewed. Case studies carried out by private companies are also presented. A small number of scientific studies on aromachology related to food are available, and most of them are conducted in artificial laboratory conditions. Methodological procedures largely diverge among studies, making them very difficult to compare and extrapolate results. There is a clear need for research on aromachology related to food in the fields of sensory marketing and appetite modulation. After a brief presentation of the state of the art, we briefly mention future improvements and ideas for future research.

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