The sense of smell is the ability to perceive gaseous substances or substances dissolved in water on a molecular level. Like taste, odour is one of the chemical senses. The ability to smell has been proven in many animal species in addition to humans. In comparison to the perception of other senses, odour has a very strong emotional connotation. It is immediately categorised as pleasant (fragrant) or unpleasant (smelly). In behavioural biology, smell has a special significance with regard to food intake, reproductive behaviour and recognition of enemies. Odours stimulate appetite and the production of digestive juices.

Scents can open the doors of memory, meaning that for many people certain odours trigger strong associations with places and experiences as well as the people involved. However, civilised people have forgotten how to identify smells. This is because we no longer need odours as we did in prehistoric times, when survival depended on them. According to one hypothesis, when humans "evolved", they lost part of their sense of smell and at the same time increased their ability to see and hear. Nevertheless, the nose is still much closer to our psyche than the eye or ear. In wine, the many aromatic substances cause the olfactory impressions.
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)