Can you smell Sweetness?

The relationship between scents and sweetness

We have already covered in previous articles that you cannot ‘smell’ sweetness. Sweetness is detected by the taste receptors on the tongue, not by the nose.

However, smell and taste are closely linked. They use distinct sensory systems, but the brain combines them to form what we recognize as flavour.

Certain aromas (such as vanilla, cinnamon, fennel seeds, anise, etc.) are strongly associated with sweetness. This association comes from repeated exposure throughout life: these aromas usually appear in sweet foods, baked goods, or desserts. Over time, the brain learns these pairings and builds an expectation.

When these ‘sweet-associated’ aromas appear in a drink, the brain integrates the smell input with the taste input. This can enhance the perception of sweetness, even when the actual sugar content is unchanged.

This makes aromatic ingredients useful for adjusting flavour without adding more sugar. For example, in cocktails like a Fizz or Collins, adding just one dash of absinthe can subtly increase the perceived sweetness. This can help create a balanced drink with less sugar added.

It is worth noting, however, that sugar does more than adding sweetness: it also contributes to mouthfeel and structure. If you reduce it, make sure the drink does not lose body or feel thin.

Using aromas strategically lets bartenders build richer, fuller flavours while keeping sweetness under control.