Heat creates new aroma
Roasting and baking can create toasted, browned, nutty or bitter impressions not present in the same way beforehand.
STATE TRANSFORMATION
Raw vs Roasted
Heat can create entirely new aromatic directions from the same starting material.
Preparation is part of identity
A raw ingredient, roast, grind and finished drink can deserve separate contexts.
SmellBook implication
Preparation state should remain visible rather than being hidden inside one generic food label.
EXAMPLES IN THE CURRENT ATLAS3