The Nose Knows 香氣撲鼻

Authors

Mamie Chen

Keywords

Power of Scent

Document Type

Article

Abstract

With scent being one of the most important factors in distinguishing different flavours in food and drinks, the world's top chefs and bartenders have learnt how to use aroma to enhance, intensify and even have fun with their creations.

頂級名廚和調酒師深明氣味對分辨食物和飲品味道的重要性，因此紛紛利用香味來提升和加強菜式和飲品的吸引力，以至為自己的創作增添趣味。

First Page

40

Last Page

45

Recommended Citation

Chen, Mamie (2021) "The Nose Knows 香氣撲鼻," AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 40-45.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol10/iss1/16