The historic book odour wheel is a new tool that combines the chemical and sensory aspects of the odour experience and can be considered a preliminary piece in an archival method for heritage smells. It has the potential to be used as a diagnostic tool by conservators, informing on the condition of the object through its olfactory profile. In terms of visitor experience and interpretation, the olfactory experience in museums, both as a communication strategy and as an art form, could contribute to improved learning, to a more personal connection to the exhibits and an increased overall enjoyment.Pictured above, odour wheel of historic book containing general aroma categories, sensory descriptors and chemical information on the smells as sampled (colours are arbitrary)
More at Heritage Science Journal, by Cecilia Bembibre and Matija Strlič
“Chocolate”, “cocoa’” or “chocolatey” were the most frequent words used to describe the smell of a copy of French writer Bernard Gasset’s 1928 novel Les Chardons du Baragan, followed by “coffee”, “old”, “wood” and “burnt”.
More at The Guardian