AROMAFORK™ Tricks Your Mind and Changes the Way You Perceive Flavors!

AROMAFORK tricks your mind and changes the way you perceive flavors! (Photo: Business Wire)

???pagination.previous??? ???

MONTREAL--()--MOLECULE-R® today unveils AROMAFORK™, a patented piece of cutlery specifically designed to create a novel and intense olfactive experience!

“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 Inc.

Nobody teaches us how to properly taste and most of us instinctively concentrate on our taste buds during the tasting experience; the AROMAFORK™ demonstrates and amplifies the importance of your nose in the perception of flavors.

Your 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 AROMAFORK™ provides a flow of aromas upon inhalation, therefore doubling the flavors your brain can analyse!

A blotting paper is maintained underneath the fork handle, allowing the volatile components of a liquid aroma to be diffused upon absorption.

Use the AROMAFORK™ to replace traditional seasoning with volatile flavoring or trick your mind with unusual aroma pairings. Taste like never before!

The Aroma R-EVOLUTION kit includes all you need to experiment with volatile flavoring:


• 21 selected aromas

• 4 droppers

• 50 diffusing papers

Aroma R-EVOLUTION is now available to pre-order on Delivery is schedule for June-July 2014.

For media inquiries, please contact Sophie Boivin at:

About MOLECULE-R Flavors

MOLECULE-R Flavors is a Montreal-based company founded in 2009 by two young gourmet entrepreneurs hungry for culinary innovations. The company aims to make a wide range of products and applications taken from molecular gastronomy accessible to amateur and professional cooks.


Sophie Boivin, 514-564-3363


Sophie Boivin, 514-564-3363