Aromáció
Aromáció is a term that describes the process of releasing or emitting aromatic compounds, typically resulting in a pleasant fragrance. This phenomenon is commonly observed in plants, where flowers, fruits, and leaves produce volatile organic compounds that contribute to their characteristic scents. These scents can serve various ecological purposes, such as attracting pollinators to flowers or deterring herbivores from consuming leaves. The specific aroma produced depends on the unique blend of chemical compounds released.
In culinary contexts, aromáció refers to the process of infusing food with aromas. This can be achieved
Beyond natural sources, aromáció is also relevant in the fragrance industry. Perfumers carefully select and combine