Text Size:-+

The Science of Scent

How exactly it is that we smell (the verb, not the adjective) continues to be somewhat of a mystery, even despite the "advanced" state of modern biochemistry and neurology. The more research we do, the more we continue to be amazed at how sophisticated our equipment is for detecting and appreciating aromas. So sophisticated, in fact, that we've started moving away from chemistry and biology to explain it, and into the realm of quantum mechanics.

One of the world's leading scientists in the field of scent is a guy named Luca Turin. Dr. Turin is a biophysicist that got interested in the biomechanics of aroma perception many years ago, and has become one of the foremost world experts on aromas, in particular when it comes to the multi-billion dollar perfume industry, in whose employ he continues to do research. His most recent book The Secret of Scent: Adventures in Perfume and the Science of Smell has been on my reading list for months, ever since I heard about it.

Turin has a quite controversial theory about the mechanics of how we smell different things. It's fascinating, especially for anyone even with a passing interest in the idea of how it is that we can smell the things we do.

And thankfully, the folks at TED have put a video of him giving a talk about perfume that explains his theory up on the web:

The idea that our noses are all nano-scale spectrometers is pretty cool. But just think about the fact that these smart people are still working out the mechanics of smell, which is only PART of the mechanics of flavor perception.

It's going to be some time before the world figures out how some fermented grape juice can taste like chocolate and mint.

Thanks to Hector for sending me a link to the video!

Buy My Award-Winning Book!

small_final_covershot_dropshadow.jpg A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.

Follow Me On:

Twitter Instagram Delectable Flipboard Pinterest

Most Recent Entries

Vinography Images: Unglamorous Work A Lesson in the Loss of Denis Malbec I'll Drink to That: Kimberly Prokoshyn of Rebelle Restaurant Wine News: What I'm Reading the Week of 6/19/16 Vinography Unboxed: Week of June 12, 2016 Warm Up: Richebourg I'll Drink to That: Jean-Nicolas Méo of Méo-Camuzet Vinography Images: It's Nice to be King It's Time for American Wineries to Grow Up I'll Drink to That: Joy Kull of La Villana Winery

Favorite Posts From the Archives

Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune

Archives by Month


Required Reading for Wine Lovers

The Oxford Companion to Wine by Jancis Robinson Wine Grapes The World Atlas of Wine by Hugh Johnson to cork or not to cork by George Taber reading between the vines by Terry Theise adventures on the wine route by Kermit Lynch Love By the Glass by Dorothy Gaiter & John Brecher Noble Rot by William Echikson The Science of Wine by Jamie Goode The Judgement of Paris by George Taber The Wine Bible by Karen MacNeil The Botanist and the Vintner by Christy Campbell The Emperor of Wine by Elin McCoy The Taste of Wine by Emile Peynaud