‘香味’ (xiāng wèi) literally combines ‘香’ (xiāng), meaning ‘fragrant’ or ‘sweet-smelling’, and ‘味’ (wèi), meaning ‘taste’ or ‘flavor’. Though ‘味’ often refers to taste, in this compound it extends to *olfactory sensation* — specifically a pleasant, distinctive scent detectable by the nose. It emphasizes the sensory quality of something’s natural or intentional aroma, not its flavor on the tongue.

This word is commonly used for scents from flowers, food, incense, perfumes, or fresh herbs — anything with an appealing, evocative odor. Unlike ‘气味’ (qì wèi), which is neutral or even negative (e.g., bad smell), ‘香味’ carries a positive connotation: it implies pleasantness, richness, and often natural origin. It appears frequently in descriptions of cooking, gardening, cosmetics, and traditional medicine — always highlighting sensory appeal rather than chemical composition or intensity.