My very 1st question when I started my studies was “how do I get better at identifying aromas in wine?” The professor answered, “SMELL EVERYTHING!”
From then on, I smell everything. When I’m washing fruit, I smell it, when I walk by a leather bag at Nordstrom, stop and sniff, when I smell a cigar, I assess the smell and file it away. It’s almost like you need to connect the scent from your nose to your brain.
I also think about things in clusters like floral, green fruit, citrus, stone fruit, tropical, red fruit, black fruit, herbs, spices and go through each one by one until the connection is made.
Also close your eyes, it calms your eye sense and puts your olfactory to work.
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