“…These receptors are activated by volatile chemical molecules that stimulate the olfactory receptors, either orthonasally –through the nose when we smell–or retronasally , i.e., via the mouth, where the “odor molecules” are released from the food or beverage when we chew and thus contribute to multisensory flavor perception when we eat ( Albinsson et al, 2017 ; Wolfe et al, 2017 ). Natural odors, such as, e.g., Convallaria majalis L. (Liliaceae), Jasminum sambac L. (Oleaceae), Rosa x alba L. (Rosaceae), and Chrysanthemum, that have been perceived as pleasant can evoke the feeling of joy, improve mood ( Weber and Heuberger, 2008 ; Francisca et al, 2019 ) and have a calming effect on one’s mind ( Pálsdóttir et al, 2014 ; Sidenius et al, 2017 ). Olfactory properties of essential oils such as lavender, rosemary, and chamomile have been suggested to have a positive effect on mood and objective cognitive performance ( Toda and Morimoto, 2008 ; Moss et al, 2009 ), which is in line with findings suggesting the stress-reducing effects, in what is more holistically described as, e.g., “green odors” ( Fujita et al, 2010 ).…”