What is retronasal olfaction?

Did you know that it is possible to perceive the aromatic characteristics of a food even when you have a cold? All it takes is the technique known as retronasal olfaction. Cigar smokers often use it to draw out aromas in the mouth. Here is how it works.

Retronasal olfaction explained

In the nasal cavity lies what is known as the olfactory epithelium. This small membrane detects aromas when food is eaten or when you smoke. Retronasal olfaction is the scientific term for the perception of the flavours of food. It is also called retronasal smell.

As a rule, retronasal olfaction happens automatically when you chew or swallow. It can also be forced, so as to amplify aromas and other flavours. Many professional tasters use the technique when assessing wine, tea, olive oil, chocolate and even cigars.

How retronasal olfaction is practised with a cigar

Are you a cigar enthusiast looking to identify the less obvious flavours? Here is how retronasal olfaction is carried out. It is not especially complicated to do, although the explanation can be technical.

The idea is to move the smoke from the mouth towards the nose, using the cheeks and the jaw. The air carrying the volatile compounds is then channelled up to the olfactory epithelium. It is the temperature of the breath carrying the aromas, combined with saliva, that amplifies the flavours perceived through the usual olfactory route.

Some cigarette smokers already do this easily without knowing it. How? Simply by breathing the smoke out through the nose. Not managing it? “Chew” the smoke for a few seconds and you will find that a small part of it makes its way back out through the nose.

Applied to a cigar, this is the technique experienced tasters use to bring out the full range of aromas, including those that would otherwise go unnoticed. It can change the way a cigar already familiar to the taster is described.