For those following this series of articles on ‘multisensory gastronomy’, ‘neurogastronomy’ or ‘gastrophysics’ (a term coined by Professor Charles Spence of Oxford University’s Crossmodal Laboratory), I hope you have begun to develop a much broader understanding of how we as humans not only perceive flavour but also how we appreciate and relate to food. We have looked at the importance of the visual aspects of plating and how this can potentially impact our enjoyment of a meal as well as the importance of sound and how it can affect our dining experience. So now let’s look at something we are all a lot more used to associating with the enjoyment of food – aroma.