In the world of food, the senses rule. While the eye focuses on colour and texture, and the palate evaluates flavours and nuances, the sense of smell directs much of the experience almost unnoticed. It is that aroma that anticipates the first bite, transports us to a childhood memory, or makes us reject a dish even before tasting it. Behind this subtle yet powerful influence lies an invisible protagonist: food aroma.
More than just a simple addition, it plays a decisive role in the acceptance, enjoyment, and differentiation of a product in the market. This is where science, creativity, and innovation converge: specialised laboratories analyse aromatic molecules, and development teams strive to recreate unique experiences for the consumer.
In this context, at Cosmos Aromática, as a leading manufacturer of aromas, emulsifiers, and beverages for the food industry, we explore exactly what food aroma is, how it is used, and why it is so essential for successfully positioning your products in the market.
What is a food aroma?
It is a substance or a mixture of substances designed to provide smell or flavour to edible products without necessarily altering their nutritional profile. These compounds act at a sensory level by activating olfactory receptors and generating a response that complements taste. The aim is to reproduce, enhance, or modify the perception of a food’s flavour. Depending on their origin, they can be classified into three categories:
Natural aromas
Extracted directly from plant or animal raw materials using physical, enzymatic, or microbiological methods. For example, natural vanilla aroma is obtained from the pods of Vanilla planifolia.
Nature-identical aromas
These are chemically synthesised substances that have the same molecular structure as natural ones. A common example is synthetic vanillin, widely used in industrial baking.
Artificial aromas
These are compounds that do not exist in nature but are created in the laboratory to generate new sensory profiles or imitate flavours with greater stability or intensity.
Why are food aromas so important?
Although we tend to think that taste is a phenomenon exclusively linked to the tongue, the reality is that smell has a huge influence on the sensory experience of eating. This phenomenon is known as “retronasal olfaction” and is key to distinguishing complex flavours.
A food may have a good basic taste (sweet, salty, sour, bitter, or umami), but if it lacks an appealing or coherent aroma, the overall perception will be negative. Consumers may reject a product because it doesn’t smell “right,” even before tasting it. Therefore, food aroma is a decisive factor in the acceptance of new product launches and customer loyalty.
Consider, for example, a peach yoghurt: without aroma, the flavour is flat, almost neutral. Or industrial pastries that lose intensity when the butter or vanilla aroma is poorly formulated. In functional drinks, energy drinks, or even plant-based products, the role of aroma is even more critical, as it must mask unpleasant flavours or enhance desired profiles to achieve a balanced experience.
What are aromatic foods?
Aromatic foods are those that, naturally or through the addition of compounds, have a recognisable olfactory signature. Most processed foods fall into this category, as food aroma is incorporated at strategic stages of development to improve or stabilise the product.
Natural examples include herbs such as oregano, bay leaf, or thyme; fruits like orange, banana, or mango; and fermented products such as matured cheeses or cured meats.
What are water-soluble food aromas?
These are aromas that dissolve completely in water or aqueous solutions. This property makes them ideal for use in products such as beverages, jellies, instant soups, or dairy preparations, where the product base is predominantly aqueous.
In these types of applications, it is essential that the aroma integrates homogeneously and remains stable, without causing turbidity or phase separation.
Unlike fat-soluble aromas, which are used in fat-based matrices (such as butters, chocolates, or oils), water-soluble aromas allow formulations with low fat content, which is very common in functional or light products.
How to describe the aroma of food?
Describing an aroma can be a complex task, as it involves subjective and cultural aspects. However, in the food industry, standardised descriptors are used based on sensory panels and systems such as the aroma wheel, where olfactory notes are grouped into families: fruity, spicy, toasted, floral, among others.
For example, a strawberry aroma may have primary fruity notes, with milky nuances and a slightly green background. In contrast, natural vanilla is described as sweet, warm, creamy, with possible hints of caramel and wood.
The development of these profiles is carried out through expert-guided tastings, supported by analytical tools such as gas chromatography coupled with mass spectrometry, to identify the volatile compounds responsible for the aroma.
The goal is for the food aroma to be pleasant and consistent with the final product, thereby evoking the experience expected by the consumer.
Main uses of food aromas
Food aroma is highly versatile and is applied across almost all categories in the industry:
Bakery and pastry
Here, aromas provide identity and sensory appeal. Vanilla, cinnamon, orange, almond, and chocolate are some of the most commonly used profiles. Besides flavouring, they help reinforce the perception of freshness in products that may have been on the shelves for days.
Dairy
In yoghurts, milkshakes, and cheeses, aroma is crucial for differentiating between varieties. They are also used to standardise flavours in products that may have raw material variations.
Beverages
From soft drinks and ready-to-drink teas to alcoholic and energy drinks, aromas define the character of the product. In this field, water-soluble and emulsified versions are essential to achieve stable and reproducible profiles.
Meat products
In sausages, burgers, or cured meats, smoky, spicy, or cooked meat aromas are used to reinforce the final profile. They are essential in precooked or frozen products, where the process may diminish natural aromas.
Snacks and savoury snacks
In cheese-flavoured crisps or sticks with barbecue aroma, the aroma is what distinguishes and positions the product. It also enables innovation in limited edition launches or regional flavours.
Vegan or plant-based products
These products require aromas that mimic meat, dairy, or marine profiles to offer a sensory experience close to the traditional one.
Make aroma your ally to conquer the market
From all of the above, it is clear that food aroma is a decisive factor for the success of any food product. Its ability to connect with emotions, evoke memories, and define the sensory experience makes aromas indispensable tools in the development of new products.
At Cosmos Aromática, we collaborate with companies across Spain and Europe to transform ideas into successful products. If your company seeks to create unique experiences, improve product acceptance, or stand out in a competitive market, aroma can be the starting point.
Get in touch with our experts so we can start working together to create the perfect aroma for your foods and make a difference in the market.
