Space type
Home, hotel, restaurant, shop, office or another environment.
SMELLBOOK SPACES
A place can have a scent identity—or intentionally have none.
Spaces will translate visual character, mood, use and context into a scent direction. Safety and appropriateness come before novelty.
Desired mood
Calm, bright, intimate, energetic, focused or something more specific.
Season / time
The same room can need a different direction by season or moment of day.
Intensity
Subtle background presence through to a more noticeable scent identity.
Avoid
Smells, styles or materials that should not be part of the direction.
Let the food lead.
A restaurant’s own food aroma should usually dominate. Added fragrance must never compete with the meal.
Fragrance-free can be the answer.
Shared or sensitivity-critical environments should default toward restraint and may be best with no added fragrance.
Identity with context.
A scent direction should match materials, brand character, airflow, intensity and the time people spend in the space.
Recommend directions and compliant finished products—not raw chemical dosing.
Application standards differ by product and use case. The public experience should stay on the safe side of that boundary.