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The nose eats too: how aromas and food perfumes are increasingly being used in the kitchen

The nose eats too: how aromas and food perfumes are increasingly being used in the kitchen

Joeri Hottentot, the founder of perfume brand Van De Zotte, creates specialized scent concepts and food perfumes designed to enhance the culinary experience. Working from Alkmaar, he develops complex aromas using natural ingredients like herbs and resins that are intended to unfold gradually as a meal is consumed.

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Based on reporting by haarlemsdagblad. Translated and condensed by LocalHeadlines.

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