This invention provides processes and apparatus for enhancing the aroma of food products. Aroma enhancing agents are applied or dispensed onto food products during their manufacture by food grade controlled droplet dispensing heads (or head). In preferred embodiments the dispensing heads are controlled by a controller such as a programmed PC type computer in dependence on sensor data such as electromechanical optical or image sensor data. The controller and sensors operate so that different food items can have selected aroma enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products the aroma of which have been enhanced according to the provided processes and apparatus with aroma enhancing agents.
