Chef Diego Schattenhofer, renowned for his Michelin-starred restaurant 1973 Taste in Arona, unveiled his groundbreaking edible and emotional perfumes during a presentation at the Island Council of Tenerife. These perfumes, capturing the essence of Tenerife’s pine forests and midlands, mark a significant advancement in both national and international gastronomy, placing Tenerife’s cuisine at the forefront.
Developed in collaboration with the European company Scentmate by dsm-firmenich, these natural and biodegradable fragrances were first introduced at the prestigious Madrid Fusión event. They are designed to evoke powerful emotions through scent, showcasing the island’s culinary richness.
Schattenhofer expressed his excitement about the project, highlighting the uniqueness of the fragrances and their ability to showcase Tenerife’s gastronomy. He emphasized the importance of the collaboration in promoting the island’s culinary identity.
Alfonso Álvarez-Prieto, CEO of Scentmate by dsm-firmenich, underscored the significance of smell in triggering emotions and memories, emphasizing the pride in collaborating on this innovative project and the ongoing commitment to its success.
Building on Schattenhofer’s concept of ‘eating with smell’ and extensive collaboration with his Gastrosinapsis team, which includes biologists, neurologists, and historians, Scentmate’s Emotions technology has meticulously mapped the island’s scent, taste, and emotional landscape.
The fragrance capturing the essence of Tenerife’s pine forests offers a fresh aroma with resinous notes of pine needles, while the scent representing the island’s midlands encapsulates the aromatic diversity of its flora and fauna.
In addition to these initial offerings, future plans include developing edible perfumes inspired by Tenerife’s beaches, puddles, and mojos, promising an immersive sensory experience for gastronomy enthusiasts.
