Generating, entrapping and transferring natural aromas to the dish and selected environments

There are many aromas in nature that could be related to different memories and sensations once we perceive them. By using non-aggressive techniques it is possible to extract aromas in a natural way in order to hold, enhance and transfer them to the dish. This work shows how aromas can be retained into a holder device according to their polarity, without physical or chemical alteration, and how they can be transferred to the final dish and to guest surrounding atmosphere/environment.