Effects of Aromas on Taste

1. Certain aromas can have a significant effect on the perceived flavor of a cocktail
2. Gin has similar properties to rose water / cedar in that it reduces the perceived sweetness
3. Adding rose flower water (damascone) to a cocktail reduces the perceived sweetness
4. The sweeter the aroma the greater the effect on the tasters perception of the drink (sidebar aromas)
5. Caramel flavor has been shown to reduce the perceived sourness of citric acid

Botanicals in Mixology

1. Most botanicals do not have a specific “taste”
2. They influence taste perception through aromas
3. The olfactory senses send signals to the brain which along with taste create a unique “flavor”
4. The combination of taste and smell is synergistic
5. Super-tasters perceive more vivid aromas as well as taste, making for impressive taste/smell combinations