Poliaromás

Poliaromás is a neologistic concept used in aroma science to describe the aggregate aroma profile of a complex mixture of volatile aromatic compounds. It refers to the perceptual outcome that arises when many aroma-active molecules interact within a matrix, producing sensory impressions that cannot be predicted by simply summing the aromas of individual components.

Although not standardized in formal literature, poliaromás appears in discussions within perfumery, flavor science, and sensory analysis to emphasize emergent properties of blends. It encompasses additive, synergistic, and masking interactions among components, as well as context effects such as release timing, concentration, retronasal perception, and matrix effects of the product.

Study of poliaromás relies on human sensory evaluation, frequently using trained panels or consumer testing, and is supported by instrumental analyses such as gas chromatography–mass spectrometry and olfactometry. Researchers may model poliaromás by correlating perceptual data with the chemical composition of blends, though predictions remain challenging due to non-linear interactions and individual variability.

Applications include fragrance creation, where designers seek a stable and appealing overall aroma, and food and beverage flavor development, where balance and character depend on emergent aroma properties. Limitations of the concept include the lack of a universally accepted definition, subjective variability among evaluators, cultural differences in aroma perception, and the difficulty of isolating specific interactions in complex mixtures.