Edible fragrance: From consumer acceptance to flavour experience
Abstract
ABSTRACT The emergence of edible fragrance products offers a novel means of modifying the scent and/or flavour of food and drink, with both experiential and functional potential, yet remains a niche practice in the field of gastronomy. This hypothesis-generating conceptual commentary argues that two underexplored dimensions of consumer behaviour may explain this gap. One dimension is acceptance, shaped by heuristic processes related to affect, trust, and naturalness that may discourage initial exposure. The other is perceptual quality, which depends on fidelity, temporal dynamics, and integration with the base food or drink. Understanding how these dimensions interact may explain why a product with genuine promise has yet to find a wider commercial audience.
Fields of Study & Subjects
Sensory Analysis and Statistical Methods
Olfactory and Sensory Function Studies
Multisensory perception and integration
Publication details
- Journal / source
- International Journal of Gastronomy and Food Science
- Publisher
- Elsevier BV
- Volume
- 45
- Pages
- 101572–101572
- Publication date
- 12 June 2026
- Language
- EN