Did you know that the sense of smell is the most powerful of all five senses and is said to be 10,000 times more powerful than all the senses combined? A close second in my opinion is the sense of taste which often goes hand-in-hand with the sense of smell. When you smell something good and it is related to a flavor, you immediately want to taste it. Our limbic system, the oldest part of the brain, actually triggers our ability to smell and send messages to our taste buds.
Fragrance and flavor trends for 2010
Each year the companies that deal in fragrance and flavors for everything from body lotions, beverage flavors, culinary infusions and even oral care products (toothpaste for example) announce the trends in fragrance and flavors that we as consumers consume daily. The Perfumer & Flavorist magazine brings more than a century of expertise to the latest insights in formulation and applications, raw materials (aroma chemicals, essential oils, flavor ingredients, extracts, spices), and other natural and synthetic materials, technological breakthroughs, trends and more. Their prediction trends for 2010 include beverage flavors that will center around fantasy blends that will ‘intrigue the senses’, while floral fruit and classic sweet flavors like honey and fresh sweet mint will be popular for mainstream products. They further predict that Savory trends in 2010 will include varieties of mustard flavors, black garlic and other specific varieties of herbs and spices, cooked or roasted fruits such as burnt orange.
Mintel, a company that provides food and drink research, predicts that the 2010 fragrance and flavor trends will be on flavors like cardamom, Hibiscus and rose water.
The trend predictions for 2010 by Mintel that rose water will cease being used just for its fragrance, but also as a common flavor in ethnic food peaked my interest, because the use of Rose water as an ingredient in food has been used for centuries in food and actually is used heavily in Iranian cuisine and is added to tea, ice cream and cookies. American and European bakers enjoyed the floral flavouring of rose water in their baking until the 19th century when vanilla flavouring became popular. In Lebanon, rose water is commonly added to lemonade to add a unique, thirst-quenching taste. Rose water is even used in a variety of drink recipes for cocktails including the Bombay Sapphire Cupid and the Brazilian Rose.
Rose water is made from Damask roses and has been used for many years as a skin tonic. As an Esthetician, I have been using rose water for years on my clients as a skin toner. In terms of aromatherapy, the scent of Rose is enchanting and is excellent for the relief for depression, sadness and grief to name a few.
From the Perfume & Florist on healthful formulations “With increased demand for healthful products, the need for taste modification technologies for new sweetening systems, notably stevia, salt reduction, vitamin and mineral fortification, and other health ingredients will remain a critical, especially for the success of new products.”
Your Aroma Zen Zone Coach,