Which culinary term is used to describe the process of enhancing aromas in dishes?

The term that best describes the process of enhancing aromas in dishes is infusion. Infusion involves steeping an ingredient, such as herbs or spices, in a liquid to extract flavors and aromas, which then enhance the overall taste profile of a dish. This technique is commonly used in making flavored oils, teas, and broths, where the essence of the ingredients permeates the liquid, imparting both aroma and flavor.

Seasoning refers more to the addition of salt, pepper, and other spices during cooking, which certainly contributes to flavor but not specifically to enhancing aroma in the same manner that infusion does. Marinating involves soaking food in a flavorful liquid before cooking, primarily to add flavor and tenderize it, rather than focusing solely on aroma enhancement. Concentrating typically refers to reducing a liquid, such as a sauce, to intensify its flavor, which may also impact aroma but is more about achieving a stronger flavor profile rather than directly enhancing it through infusion. Therefore, infusion is indeed the most accurate term for this process.