An aroma-enhanced eating system can include an absorbent pad, an aromatic liquid for being at least partially absorbed into the absorbent pad, and a utensil that has an aroma-diffusing section with a retention mechanism for removably retaining the absorbent pad. The aroma-diffusing section can be configured to engage the absorbent pad to provide an exposed surface area of the absorbent pad and a covered area of the absorbent pad, the exposed area of the absorbent pad being configured to enable a portion of the aromatic liquid to vaporize and diffuse in gaseous phase that is above a detection threshold to a user during use of the utensil for consumption of food. An aroma-enhanced utensil, a method of providing an aroma during consumption of food, and an aroma-enhancement kit are also described.
