The aroma is the sensory characteristic of a food or a natural compound,
deriving from the gustatory detection of a specific odor. While an odor is
perceived directly through the nose, the aroma is detected retronasally
with the mediation of mouth (for example: the smell of pear is felt in the nose during
inhalation, instead the aroma pear feel in the mouth exhaling after swallowing).
The typical aroma of a food, of a spice, of an aromatic plant it is conferred by
certain chemical substances naturally present in them or by the odorous molecules
contained. In the field of food industry, in order to reproduce,
standardize or strengthen certain aromas, certain natural substances or produced by chemical
synthesis are added to foods. Such substances can be defined col term flavourings,
or rather flavourings. (source Wikipedia)

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