aroma

Aroma is the perceptual sensation of a smell arising from volatile chemical compounds that reach the nose. It is a key aspect of olfactory perception and is commonly associated with pleasant odors emitted by foods, beverages, perfumes, and essential oils. In everyday language the term is often used interchangeably with scent or fragrance, but in technical contexts aroma emphasizes the olfactory quality rather than texture or taste.

Chemically, aromas come from volatile organic compounds that evaporate and interact with olfactory receptors in the nasal cavity. The brain integrates these signals to produce a characteristic aroma or aroma profile. Perception varies with concentration, compound volatility, the medium containing the compounds, and prior exposure or memory.

Aroma differs from flavor, which combines taste, aroma, and somatosensory input such as temperature or irritation. In cooking and beverage production, aroma significantly influences perceived quality and desirability. In perfumery, aroma refers to the overall scent impression of a fragrance, usually crafted from both natural isolates and synthetic compounds.

Study and characterization of aromas employ methods such as gas chromatography–olfactometry and sensory analysis. Aromas are described by categories like fruity, floral, woody, or spicy, and may originate from essential oils, botanical extracts, or synthetic formulations. Regulatory labeling and safety considerations apply to aroma ingredients, with distinctions often made between natural and synthetic sources.