It is not so odd that we bakers and pastry chefs have a good nose for scent. It's in our genes. Without it, our pastries and breads could not sing and beguile as they do. Detecting inferior vanilla or being appreciative of the aroma of perfectly caramelized sugar, is a skill.
Most pastry chefs have good noses and a hunch about what is olfactorily correct.
After all, you cannot taste without yor sense of smell. I love scents and I love sharing with friends and readers. In fact, I am even tinkering with an idea for my own line of products. Over the years, as I have worked in baking, I have maintained a tandem interest in the baker's art and a passion for scents and fragrances. I think you should know about.