Aroma / Smell / Note

There has been Tones of conversation over The KFC Aroma Smell Note ETC ETC.

The aroma and smell is more a Trifecta effect.


The Oil has a Major part of the Aroma. Especially you have well seasoned Oil from cooking multiple Pots of chicken. Add the Citric Acid to your Oil it preserves the Oil and by doing so you use the Oil longer and get a taste and smell from the Clean Preserved Oil.

Bakeries which Deep Fry Doughnuts or a Mini Doughnut truck Uses very little spices typically in the Batter and usually only a Mace or Nutmeg AND YEAST 


Bread Baked Has little or Spices except Yeast and Salt,  NO Aroma until the YEAST is BAKING the Bread where the Aroma starts to waffle from the OVEN. 

HOW is it you can smell the Donuts and Bread with little or NO spices. A pizza Dough Baked in a seasoned Pizza Pan has a high Aroma and NO or little spices 

Citric Acid has been used to stabilize Beef Fat, Pork Lard, and Oils since the 1900's many Oils in retail Do not have it in the Oils as most home cooks are NOT using re-using the OIL.

Pepper either Black or White is a heavy Aroma Blast. Put ONLY white pepper into Mashed Potato and smell the Potato it will set you back with the pepper Aroma. But if you use Just Black Pepper the Aroma is more minimal. 

Fry Onions, Garlic, Celery, Cabbage? These items have a MEGA Aroma in any Kitchen when fried. 

when there was a study done 40 years ago William P said that upon reverse engineering the chicken ONLY 4 items were found. Flour, Salt, Pepper, MSG. 

so if this holds ANY grain of thought 

Then if someone made a Base with those 4 Items and Added Citric Acid to the Oil, and Yeast to the Combination and then got a idea of the change you would know if the BASE changed. 

Then work with Combinations of Spices and see where the Amount you use Gives a distinctive and Great Flavor and WHAT Aroma it adds.

Onion & Garlic
Sage & Savory
Rosemary and Thyme 
Basil and Oregano
Basil & Tomato
Lemon & Pepper 
Dill & Lemon 
ETC & ETC 


I always SUGGEST chicken wings for small batch's ( I DO NOT think there has been a FAMILY who has attended a restaurant ONCE and order Chicken Wings and asked can you get a SPLIT order of Chicken wings 2 different Flavors in the Basket)  APPITIZER for testing 

NO YOUR not getting MUCH chicken BUT your testing your Brine and your Coating NOT the Chicken. The chicken will give your base flavor.

when you find the Amount that the Chicken taste Like the Seasoning YOU have a Prefect Flavor Profile NOT a Flour Deep Fried Chicken then you combine the next two and so ON 

There is NO other Cross Flavor except the 2 combination you start with or Individual if you want to test 1 item