Our food choices and consumption behaviours are often influenced by odour hedonics, especially in the case of those orthonasally-experienced aromas (i.e., those odours that are food-related). The origin(s) of odour hedonics remains one of the most intriguing in olfactory science and, over the years, several fundamentally different accounts have been put forward to try and explain the varying hedonic responses that people have to a wide range of odorants.Associative learning, innate, and molecular accounts of odour pleasantness have all been suggested. Here, the origins of the hedonic response to vanilla which is one of the most liked smells cross-culturally is explored. The history of vanilla's use in food and medicine is overviewed, with a focus on its neurocognitive appeal. While vanilla is one of the most widely liked aromas, it is also rated as smelling sweet to most people. Food scientists are becoming increasingly interested in the possibility that such 'sweet smells' could be used to help maintain the sweetness of commercial food products while, at the same time, reducing the use of calorific sweeteners. Such an approach is likely to be facilitated by the low cost of artificial vanilla flavouring (when compared to the high and fluctuation price of natural vanilla pods).