Molecular gastronomy: Aromafork – a rethink on conventional cutlery

Aroma-diffusing fork adds another layer to your dinner.


In the mood to experiment with molecular gastronomy in your own kitchen? Molecule-R, a Montreal-based manufacturer of innovative culinary tools and applications taken from molecular gastronomy accessible to amateur cooks, enhances the dining experience with Aromafork, an aroma-diffusing fork which adds another layer to a meal. The Canadian invention with volatile flavoring emits aromas like ginger, cinnamon, jalapeño, wasabi, passion fruit, lychee, cilantro and adds an olfactory layer to the tasting sessions.

Our taste buds can only recognize 5 primary tastes while your nose is capable of distinguishing the subtle flavors of food as aromas reach the back of your palette upon expiration. The new fork provides a flow of aromas upon inhalation, therefore doubling the flavors your brain can analyse. The aromafork includes a small hole that diffuses aromas with the use of special papers. The olfactive experience includes 4 aromaforks,21 selected aromas, 4 droppers, 50 diffusing papers, and 1 multi-sensory evening program.

“Molecule-R’s “do it yourself” molecular gastronomy kits include all you need to experiment at home with the molecular techniques seen on Top Chef and in high-end restaurants, but without the celebrity chef price tag”, say the Canadian entrepreneurs.

“The initial idea was to reinvent the traditional fork into an improved utensil that would trick people’s mind by liberating an intense flow of aromas; but we soon realised that the aromafork could also become the perfect educational tool to learn how to better appreciate food!“ explained Jonathan Coutu, President of Molecule-R Flavors.