Opening a small black box, given to me at the perfume class, I extract 14 minuscule vials, each containing elemental perfume ingredients. Penney performs the parlour trick of naming the contents of 13 vials — bergamot, galbanum, Calone, lavender, rose, jasmine, clove, cedar, benzoin, coumarin, Galaxolide, birch, castoreum — by smell, but curiously mistaking peach for grape.

— That's Dane Penney of the perfume blog peredepierre. Read more at Mintz: Cooking piques olfactory interest for perfume connoisseurs in The Star.