Geruchsnotes

Geruchsnotes is a term used in perfumery, flavor science and sensory analysis to describe the qualitative components of an odor as perceived by humans. The word combines the German word Geruch (smell) with the English word notes, and is used to communicate the character and aroma profile of a scent or aroma.

In fragrance creation, notes are typically organized by volatility into top, middle (heart), and base notes. Top notes provide the initial impression and tend to evaporate quickly; middle notes form after the top notes fade and define the fragrance’s core character; base notes linger longest and provide the lasting foundation. Examples of common notes include:

- Top notes: citrus (bergamot, lemon), light herbal or fruity scents

- Middle notes: floral (jasmine, rose), green or fruity-musk characters

- Base notes: woods (sandalwood), musk, vanilla, resinous ambers

In flavor science and culinary contexts, Geruchsnotes describe odor contributions that influence perceived aroma and flavor. This descriptive framework supports communication among product developers, tasters and marketers, and helps in formulating or evaluating scented or flavored products.

Methodologically, Geruchsnotes are documented with sensory analysis methods, standardized vocabularies and sometimes odor wheels or lexicons to ensure consistency across testers and products. They underpin tasks such as fragrance development, quality control, product labeling, and sensory profiling of foods and beverages.

See also: Olfactory notes, Olfactory sensory analysis, Perfume notes, Aroma profile.