Quotes About Aroma

A change of season calls for a change of scent that is both energizing and refreshing.

I mean, if I were a guy, looking to pay a girl to wank me off, I wouldn't walk in the room and say, "My God, I smell hints of fresh strudel and nutmeg… quick, grab my dick!

I don't like perfumes that are too strong or sweet. I like a fragrance that is earthy and sensual and can be worn at any time.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

I find fragrance to be such a mood enhancer and definitely a seduction tool.

I always put on Chanel No 5 after I've had a bath or before I go to bed. If I'm going out, I'll layer other fragrances on top.

Shannon Greenland

Smell is the voice of the soul...

I like how a book feels when I turn the pages, and how the ink smells—almost like something good to eat.

The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome

It is difficult to put words to the smell of decomposing human. It is dense and cloying, sweet but not flower-sweet. Halfway between rotting fruit and rotting meat.

technologists sometimes exploit the synergy between the two. By adding strawberry or vanilla—aromas we associate with sweetness—it's possible to fool people into thinking a food is sweeter than it really is. Though sneaky, this is not necessarily bad, because it means the product can contain less added sugar. Which

dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.)

A quick word about chemicals and flavors. All flavors in nature are chemicals. That's what food is. Organic, vine-ripened, processed and unprocessed, vegetable and animal, all of it chemicals. The characteristic aroma of fresh pineapple? Ethyl 3-(methylthio)propanoate, with a supporting cast of lactones, hydrocarbons, and aldehydes. The delicate essence of just-sliced cucumber? 2E,6Z-Nonadienal. The telltale perfume of the ripe Bartlett pear? Alkyl (2E,4Z)-2,4-decadienoates.

Rawson points out that although snakes can't taste, they have a primitive sense of smell. They'll extend their tongue to gather volatile molecules and then pull it back in and plug it into the vomeronasal organ at the roof of the mouth to get a reading. Snakes are keenly attuned to the aroma of favored prey—so much so that if you slip a rat's face and hide, Hannibal Lecter–style, over the snout of a non-favored prey item, a python will try to swallow it.

as dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.) The takeaway lesson is that if the palatant smells appealing, the dog will dive in with instant and obvious zeal, and the owner will assume the food is a hit. In reality it may have only smelled like a hit.

She replies that lavender was chosen because it's a soothing color.

Brewing and serving tea is an aesthetic ritual in Iran, performed several times a day. We serve tea in transparent glasses, small and shapely, the most popular of which is called slim-waisted: round and full at the top, narrow in the middle and round and full at the bottom. The color of the tea and its subtle aroma are an indication of the brewer's skill.

Brewing and serving tea is an aesthetic ritual in Iran, performed several times a day. We serve tea in transparent glasses, small and shapely, the most popular of which is call slim-wasted:round and full at the top, narrow in the middle and round and full at the bottom. The color of the tea and its subtle aroma are and indication of the brewer's skill.

The longer the sauce cooks, the spicier it gets.

smell the sherry

Afterglow. Gin, absinthe, Amaro, ginger, lemon, orange, and nutmeg.

You smell like the woods.