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September 3rd , 2025 |
A bite of dark chocolate that soothes after a busy day. The flavor of hot coffee that awakens the mind in the morning. The freshness of citrus fruit that instantly lifts your mood.
Our senses do more than just identify a taste: they trigger real emotional reactions.
This close connection can be explained by sensory memory and the central role that tastes and smells play in our brains. Aromatic molecules are perceived by olfactory and gustatory receptors, then transmitted to the limbic system, the seat of emotions and memory. Unlike other senses, smell and taste have direct access to these areas of the brain, which explains the immediate power of emotional reactions.
A flavor can therefore evoke a specific memory, associated with a feeling of well-being or a significant moment in our lives. This is what scientists call the sensory Proust’s madeleine: taste acts as a direct trigger for our emotions.
Certain aromatic profiles are particularly linked to emotional effects:
– Sweet and vanilla notes: these evoke sweetness and comfort, and often remind us of childhood.
– Citrus and bright fruity flavors: synonymous with freshness and vitality, these infuse energy and optimism.
– Aromatic herbs and floral infusions: lavender, chamomile, and verbena are known for their relaxing and soothing effects.
– Warm spices: cinnamon, ginger, and cardamom stimulate and warm, ideal for cozy moments.
From an aromatist’s perspective, creating a flavor that evokes a specific emotion relies on a subtle balance between volatile molecules, intensity, and the accuracy of the sensory profile. The top notes, which are more volatile, provide the initial olfactory and emotional impression; the middle notes structure the personality of the flavor; and the base notes, which are more persistent, prolong the pleasure.
Flavorists, with their expertise and mastery of flavors and emotions, transform each taste into an emotional experience.
