If and when this is ever brewed, I have to leave the room. Like Durian, can't deal with cilantro; and, not really sure which is worse for me. Probably cilantro, though it's splitting hairs at this point

Shows that too much of a good thing can inadvertently turn bad. Another case is the smell of burning incense. Light one or two sticks up and the smell is pleasant enough, but visit a packed temple in Japan, HK or Singapore and the smoky incense can sting!

Just Food
 

To break down some favorites by a few countries:

Japan: for a country in which I love so much of the food scene, I don't think its cities have the greatest scents...too much salaryman and stale cigarette permeate older buildings. Still, the warayaki in Kochi, bakeries throughout the depachika, and steeped genmaicha come to mind.

Mexico: chocolate at various cafés, coffee throughout the south, and tacos al pastor. Gracias, Lebanon!

China: yeah, right! Buuuut, I do get easily tempted by the cuminy soups of Lanzhou lamian eateries, and of course the streetside bbq, in particular the garlicky spicy vegetables and mantou.

Hmm, interesting. I can only recall more of an inky smell, at least that's what I the smell was.

But this reminds me as a kid, when we'd get those blue ditto sheets (prior to mainstream photocopiers) and we'd take massive whiffs while they were still damp. :D

French toast as it is cooking is a divine aroma

How about being at the gym in the morning and working out on a treadmill next to someone who ate it the night before?

But, back to the good stuff:

Turkey roasting
Pumpkin pie baking
Boeuf Bourguignon
Chocolate chip cookies baking
My own Bolognese simmering after I've added the red wine
Bread
The aroma when you walk into a French patisserie (I rented an apartment above one in Paris once. The aroma of croissants baking in the morning was unforgettable.)

In no particular order cooking bacon, freshly picked tomatoes and a botrytised Sauternes. On the cusp is quite high game - it has that vegetal smell that is nearly, but not quite, rotten but also so rich.

Generous usage of chimichurri does a similar trick.

Evocative, more than enticing.

Five Spice Powder--the first aroma as I stepped out of the hotel the first day of my first "foreign" trip.

I made a “salsa macha” for the first time last night. I had passed by a North London shop yesterday and bought dried árbol and cascabel chillis in order to do it.
Olive oil, garlic, nuts and sesame seeds.... mmmmm, but it was when I added the broken up pieces of chilli that the aroma became wildly enticing. Sure, I could feel my nostrils gently inflame as the sensation of inhaled chilli “sang” within them (nice and subtle, thankfully) but the star of this particular show was the delicious fruitiness that became unlocked by the hot oil. Gorgeous! Had to keep coming back for more sniffs before the concoction cooled down enough to blend and then bottle it.
Soon I will be able to slather it all over eggs freshly cooked for brunch.