We unravel the chemical basis of the smell and taste of food and things: from truffles to household appliances. We have a long track record in the world of wine, where we have identified the molecules and bio(chemical) processes critical to sensory quality and stability, and we are proposing new processes and products. We employ powerful analytical tools (GC-MS, HPLC-MS), metabolomics studies and modeling tools that allow us to link sensory perception with the responsible molecules, their precursors, and with the (bio)chemical processes of formation/degradation.