If you had an ingredient list and specific circumstances to create a smell, what would it be? What, if anything, is stopping science from creating specific smells in a lab?
In: Chemistry
Compounds with distinct smells are created all the time in labs. The real problems is natural things have many unique compounds that give them complex smells, many of these compounds are hard to create in a lab or unknown. Take vanilla, the primary flavoring is vanillin and is readily available and cheap, but it doesn’t taste or smell very good because it has no depth to it because it lacks that complexity you would associate with a natural vanilla.
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