Aroma Compounds
/Esters
People often wonder why they smell what they smell in a glass of wine. Turns out, there are aromatic compounds present in all foods that our brains associate with specific recollections. One such series of these compounds is Esters. The recognizable scents in white fruits and flowers? Those are the Esters you're smelling. When you are holding a ripe banana you aren't surprised to get a whiff of banana. But when you smell hints of banana in a glass of wine it can take you by surprise. It can be even more of a surprise when your friend doesn't smell the banana and instead smells pears or apples. Why does that happen? Let's examine Esters.
A carboxylate ester
The Science
The reason for this disparity is a compound known as Esters. Esters are derived from a carboxylic acid and an alcohol. Glycerides, which are fatty acid esters of glycerol, are important esters in biology, being one of the main classes of lipids, and making up the bulk of animal fats and vegetable oils. Esters with low molecular weight are commonly used as fragrances and found in essential oils and pheromones.
The Results
Since the differing Esters are made up of a unique chemical compounds, we experience them all differently. Each of our noses are more sensitive to some Esters rather than others, which is the reason why I smell banana when you smell pears. Temperature and oxidation can have a significant effect on the strength of an Ester. That is why a cold wine can change scents dramatically when it warms up in the glass. So the next time you smell bananas and your friend smells pears, have a toast to your unique noses and the scents of Esters.
Ester Scents
Pineapple, Pear, Strawberry, Jasmine, Pine, Apple, Honey, Banana, Cinnamon, Lemon, Nail Polish Remover, Geranium, Lavender, Sage, Peach, and White Flowers.