To describe the details of smelling an aroma product, we can consider the following information from the search results:

• Aroma compounds: Aroma compounds are chemical compounds that have a smell or odor. They can be found naturally in various foods, such as fruits, wine, spices, and essential oils, and can also be artificially created for use in perfumes, fragrance oils, and other products.

• Odor descriptors: Odor descriptors are words used to describe the smell of an aroma product. They can be grouped into two categories: pleasant and unpleasant. Some examples of pleasant odor descriptors include ammbrosial, aromatic, balmy, comforting, delicate, fragrant, fresh, fulsome, heady, muscadine, piquant, pungent, rich, savory, scented, sharp, and sweet. Some examples of unpleasant odor descriptors include anosmic, corky, fetid, foul, malodorous, musty, odoriferous, odorless, putrescent, putrid, rancid, rank, redolent, smelly, sour, stinky, and stuffy.

• Ingredients or materials: The ingredients or materials used to create an aroma product can affect its smell. For example, in aromatherapy, fragrance substances from various natural sources are used for the treatment of various disorders. In the food industry, volatile compounds are a particularly intriguing group of molecules because they give rise to odor and aroma, and are perceived through the smell sensory organs of the nasal cavity. The analysis of volatile compounds in food can also be used to detect ripening, senescence, and decay in fruit and vegetables, as well as monitor and control changes during food processing and storage.

To summarize, smelling an aroma product involves perceiving the aroma compounds present in the product, and using odor descriptors to describe the smell. The ingredients or materials used to create the product can also affect its smell.