AromaSubstanzen

AromaSubstanzen, or aroma substances, are chemical compounds used to impart smell and flavor. They are employed in foods, beverages, cosmetics, cleaning products, and perfumery. They can be natural, derived from plants, or synthetic, produced to imitate natural scents or to create novel aromas.

Natural aroma substances are often derived from essential oils, extracts, or aroma concentrates obtained from plant materials. Synthetic aroma substances are manufactured by chemical synthesis or fermentation and may offer greater stability, consistent quality, and access to aromas not readily found in nature.

Common chemical families include terpenes (for example limonene and linalool), esters (isoamyl acetate, ethyl butyrate), aldehydes (citral, cinnamaldehyde), alcohols (menthol, benzyl alcohol), and ketones (β-ionone). These compounds vary in odor character and volatility, and they are typically used in blends.

Extraction and production: natural aromas are obtained by steam distillation, cold pressing, or solvent extraction of plant materials. Synthetic aromas are created through chemical reactions, often designed to replicate a natural scent or to produce entirely new odor profiles. Purification and quality control are essential.

Applications: aroma substances are key ingredients in perfumes and cosmetics, as well as in food and beverages for flavoring. They are also used in household products such as detergents and air fresheners. Safety and regulatory considerations influence formulation and labeling.

Safety and regulation: many aroma substances are evaluated for toxicity and allergenicity. In the European Union, fragrance allergens must be disclosed on cosmetic labels if present above regulatory thresholds; the list currently includes 26 substances. Industry groups such as IFRA publish usage guidelines; REACH registrations govern production and import.