What the Tongue Doesn’t Know, the Nose Tastes

I always find it interesting when I’m at an event, showcasing my product line, how one of the first things folks do is pick up one of my jars of cream and take in a whiff to enjoy whatever scent I have to offer them. At first people were sometimes disappointed, as most of my products are unscented.

My products are intended to be pure, no additives, nothing fake. I don’t use fragrances; sometimes I use essential oils, and only in limited amounts.I have also learned that the smell of raw rosehip seed oil is not always as pleasant as people expect. So rather than leaving out containers that have no scent, I have created products that are scented naturally with essential oils, and leave those out to be whiffed instead. At least that allows me to get a conversation going. At which point, I can then explain I also offer products that are completely scent free.

But I have learned, people are drawn by what the nose is pleased to smell.

If you’ve read Fast Food Nation, then you have probably heard about the use of different perfumes to make food smell good so that in the end it tastes good. These ingredients are often disclosed only under broad labeling terms rather than individually. If you haven’t read the book, it’s a good start on the realities of how many of your foods, including fast food, are made.

While the book and movie are just “okay” in my opinion regarding the message about what is in your food, the message is excellent, and that is what you should take away should you choose to explore either of them.

So, with that said, let’s talk about our nose.

Our nose serves many functions such as sounding the bad odor alarm when food is spoiled or rotten. Sometimes unpleasant smells can serve as warning signals — for example when food is spoiled or contaminated — although our sense of smell is far from perfect. Pleasant fragrances such as vanilla or lavender can signal enjoyment to our brains. Our noses also help filter particles through nasal hairs and mucus, and reflexes like sneezing help clear irritants from the airways. Researchers have even shown that honey bees can modify their olfactory learning in response to predator threats, becoming more alert to danger signals in their environment.¹

But an even more important function of our nose is that of taste. Yes, taste.

Try an experiment. Go to your fridge and find a potato and an apple. Peel and cut them into the same shape and size. Rinse your mouth with water first. Then have someone switch them around so you don’t know which is which. Pinch your nose, close your eyes, and taste them. Can you tell?

Taste and smell are partners in what I jokingly call “food crime,” working together to shape how we experience flavor.

Many processed foods contain added flavorings designed to create consistent taste and aroma. These are often grouped on labels under broad terms like “natural flavor” or “artificial flavor,” meaning consumers may not see each individual component listed.

Even some foods people assume are completely natural — such as certain commercially processed orange juices — may use flavor packs or aroma compounds to restore taste lost during storage or processing.

Consider this example: Crafter’s Choice Cinnabun fragrance oil.² The ingredient listing simply reads “fragrance.”

Another concern receiving less public attention is the use of phthalates in some fragrance formulations. Phthalates are sometimes used as solvents or stabilizers to help scents last longer. While they are not the same as fragrance itself, they may be included within fragrance mixtures that are simply labeled as “fragrance.”

Under current U.S. law, most cosmetic products do not require FDA pre-market approval. Manufacturers are responsible for ensuring product safety and proper labeling.

This can make it difficult for consumers to estimate cumulative exposure when similar compounds appear across multiple daily-use products.

Unlike food labeling, cosmetic regulations have historically not required the same explicit allergen disclosure structure.

So educate yourself. Learn what is in the products you use and the foods you eat. Because while your nose can guide you toward what smells pleasant, it does not always tell the whole story. Sometimes what the nose doesn’t know… can still matter.

And if you come by my display table and don’t immediately smell something delicious, it may simply be because my products focus on simplicity and transparency — no synthetic fragrance blends, no hidden stabilizers, and full disclosure of every ingredient I choose to use.

For Health,
Tober

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