Aromastoffer

Aromastoffer are substances used to impart or modify aroma and taste in foods, beverages and, in some cases, cosmetics and household products. They can be natural extracts, nature-identical compounds, or fully synthetic substances. Natural aromastoffer often come from essential oils, extracts or distillation products derived from fruits, herbs or spices. Nature-identical substances are chemically identical to compounds found in nature but produced synthetically. Synthetic aromastoffer are produced by chemical synthesis or fermentation and may not have a direct natural source.

Common chemical classes include esters (fruit flavors), terpenes (such as limonene in citrus notes), aldehydes (like vanillin), phenols (such as eugenol), and lactones. Vanillin is among the most widely used flavoring substances; limonene provides citrus notes; linalool offers floral aromas. The choice of aroma compounds depends on the desired sensory profile, stability, and regulatory considerations.

Applications focus on creating or enhancing flavor profiles in confectionery, baked goods, beverages, dairy products, and savory sauces or prepared foods. In cosmetics and personal care, aroma compounds provide fragrance as part of the product experience. Some aroma substances also appear in air fresheners and other scent products.

Regulation and safety considerations: flavorings are subject to regulatory review in most jurisdictions. In the European Union, flavorings and certain food ingredients with flavoring properties are authorized and listed on a Union List after risk assessment by EFSA. In the United States, many flavorings are regulated by the FDA and may be treated as GRAS. Manufacturers assess impurities, stability and potential allergenicity, and labeling requirements vary by market.