Indeed, great point There are very close relations between taste and perfumes. Taste after all is based on smell as well, and many of the notes are the same. And people have more experience and knowledge of foods than perfumery materials, so naturally to describe perfumes one always tries to link to foods.
It's hard to describe a scent to a person who has never experienced it - one must draw analogies and links to shared experiences. Some notorious perfume critics have used food analogies to great effect - randomly off the top of my head I can remember comments like "vietnamese beef", "a french food market exactly where the smell of ripe peaches mixes with that of floorwax", "an oyster you know you shouldn't eat with a drop of [a famous floral perfume]", "Belgian leffe", "coca cola brightness", and so on.