The volatile molecules are detected by our olfactory sensors and the terpenes evaporate readily and attach to our smell (odor) receptors to produce recognizable aromas, such as citrus (e.g. limonene), pine (e.g. pinene), and floral (e.g. linalool). The aroma produced can be influenced by even the smallest amount of structural change, which gives rise to the “complexity” of an aroma profile.
