The Complex Aroma of Cognac

The aroma of luxury cognac is, without doubt, part of its appeal but why is it so significant? Scientists from the Technische Universitat Munchen and the German Research Centre for Food Chemistry have found that food smells have 230 key aromas (or odourants).  The molecules that make up the odour of specific food stuffs comprise a group of between 3 and 40 odourants and it is the combination of these that mean we can instantly recognize a foodstuff by its smell before we see or taste it. The smell of butter, for instance, is created by 3 key molecules, strawberries have 12 but cognac has 36 different key odour molecules categorising it as the most complex of all foodstuffs.  This is important because the chemical codes of these odours are translated by the olfactory receptors in the nose, of which only 42 respond to food odours.  Since our senses of smell and taste are intertwined, the likelihood of us purchasing a product we can smell, which has complex aromas, is therefore greatly increased.  We can’t yet smell products advertised online but this research goes some way to explaining why aroma is so important when choosing different cognacs.

Try the theory out for yourself – our Hermitage 30 Year Old has a wonderful aroma of molasses, bitter chocolate, cardamom spice and ripe cherries whilst the Hermitage 43 Year Old has fresh straw, mangosteen, kumquats, grapefruit peel, thyme, almonds and a host of other wonderful smells  – how many can you recognise?