The role of aroma and smelling in the flavors we perceive

When we talk about flavor, most of what we think we “taste” is actually aromas we smell. Our sense of smell plays a huge role in flavor perception. Without it, many foods would taste flat or one-dimensional.

Here’s a simple way to test this for yourself: Try using a swimmer’s nose clip to block your nose. Then, put different foods or drinks in your mouth and notice the flavors. When your nose is clipped, you’ll likely only taste the basic sensations like sweetness, sourness, bitterness, or saltiness. When you remove the clip, you’ll start to experience the full flavors, which actually come from the aromas.

In a recent sensory training class I attended, we did this with cinnamon flavored jelly beans. With my nose clipped, all I could taste was the sweetness from the sugar. Once I took the clip off, I could immediately identify the cinnamon flavor—thanks to my sense of smell.
When it comes to basic taste, there are only four widely recognized categories: sweet, sour, bitter, and umami. Everything else we commonly think of as “flavor”—like fruity, floral, spicy, or nutty notes—actually comes from aromas we smell.

Why Does This Matter?

Understanding the connection between aroma and flavor is important.  While it may seem surprising, the next time you eat and drink experiment with inhaling through your nose to see what new dimensions of flavor you perceive with and without inhaling.  If you know your sense of smell isn’t very strong, your ability to taste complex flavors is probably limited too. If you have a cold or any health condition that affects your nose, it will likely reduce your overall flavor perception.
Knowing these things can help you better understand how you experience food, coffee, chocolate, and other flavorful products and why you may experience food and drink differently than others you know.