Aroma

Aroma is a key term in cooking that refers to the set of smells and fragrances released by ingredients, spices, and preparations during the culinary process. It is not a food itself, but rather a sensory characteristic that adds depth and complexity to the flavor of dishes, stimulating the appetite and enhancing the gastronomic experience.

The origin of aroma in cooking comes from volatile compounds present in natural ingredients such as herbs, spices, fruits, vegetables, meats, and fermented products. The cooking method (such as roasting, toasting, boiling, or frying) also influences the release and transformation of these aromas, generating unique flavor profiles.

Regarding its properties, aroma not only adds an olfactory component to food but also affects the perception of taste, enhancing or balancing flavors and textures. Furthermore, certain aromas have stimulating or relaxing properties for the nervous system, which can influence the mood of the person enjoying the dish.

In the culinary context of Latin American countries, the term "aroma" generally remains the same, although in some regions synonyms are used depending on the context, such as fragrance, smell, or essence. These terms also highlight the sensory importance that ingredients possess within a recipe.