International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

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How Chemistry Is Used to Enhance the Smell of Food to Attract Customers

Author(s) Ms. Tanishka Gupta, Ms. Rosy Ann
Country India
Abstract Research on the importance of aroma to the way a person experiences the taste of food shows that approximately 80% of the flavors in food come from their aroma. Food manufacturers use chemistry to develop, enhance and stabilise the aroma of the product they produce and many of those manufacturers choose pleasant-smelling chemicals to entice consumers into purchasing their products. Supply and vendor companies from other industries also use the same methods of aroma management as those of food manufacturers. The paper highlights some of the major components of food aroma, the type of chemicals involved in the creation of food aroma, as well as the experiments related to the production of food aroma, including the use of the Maillard Reaction, Esterification and Fat Oxidation. This paper examines the various flavouring molecules that can be used in the creation of aromas, encapsulation technologies, scent-marketing strategies, as well as providing several case studies of the application of this technology in bakeries, cinemas and fast food restaurants. Furthermore, the research also addresses some of the ethics associated with artificial aroma manipulation and its potential impact on human behaviour and health. Finally, the paper summarises the important role of chemistry in the production of food aromas, generating sales and establishing brand loyalty.
Keywords Aroma Chemistry, Volatile Organic Compounds (VOCs), Maillard Reaction, Flavor Enhancement, Scent Marketing, Aroma Encapsulation, Consumer Behavior
Field Chemistry
Published In Volume 7, Issue 6, November-December 2025
Published On 2025-12-18
DOI https://doi.org/10.36948/ijfmr.2025.v07i06.63205
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E-ISSN 2582-2160
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