Reconstructing Petrichor in an Edible, Non-Geosmin-Based Concentrate

Petrichor, or the smell after rain, is a distinctive, evocative scent. This work seeks to reconstruct petrichor without its characteristic geosmin base, creating a comestible concentrate that may be added to various food and drink for an elevated culinary experience. We select food products, including spices, herbs, and fungi, from the existing literature and extract their aromas by steeping them in simmering water. We then conduct a two-part, single-blind sensory analysis study to gather qualitative observations and assess the petrichor resemblance of various extract combinations. Our results yield insight into 1) the contributions of individual ingredients to petrichor resemblance, 2) the contributions of specific scents to petrichor resemblance, and 3) a mathematical description of petrichor resemblance, obtained from singular value decomposition. In particular, we find that parsley and pine aid resemblance, juniper berry and morel mushroom contribute to balance and nuance, and bay leaf is detrimental. Molecular insights are found via gas chromatography and mass spectroscopy, and future directions are explored for extensions to other climates/environments and culinary experiences.