Heat changes aroma
Toast, grilled bread and fried onions show how browning shifts smell away from the raw ingredient.
EXPLAINER
Smell & Food Preparation
Cutting, heating, browning, fermenting and mixing can transform one food source into a very different smell identity.
Preparation creates context
Tomato Sauce is not simply Tomato Leaf plus heat; cooking introduces a different combined food identity.
States deserve names
SmellBook keeps prepared-food states visible when they become recognizable experiences of their own.
These pages describe sensory change and do not provide food-safety or allergy guidance.