aromas

Aroma refers to the characteristic scent produced by volatile compounds that interact with the olfactory system. In common usage, aroma denotes pleasant or distinctive smells, especially those associated with foods, beverages, and fragrances. The term differs from odor, which can be neutral or unpleasant, and from fragrance, which is often associated with perfumes. Aromas arise when volatile molecules are released from a substance and are detected by olfactory receptors in the nasal cavity, where signals are processed by the brain.

Aroma compounds span a wide range of chemical classes, including terpenes such as limonene, esters, alcohols, aldehydes, ketones, sulfur-containing compounds, and phenolics. The specific mix, concentration, volatility, and the surrounding matrix influence the perceived aroma. Many aromas originate from primary constituents or form during processing via reactions such as fermentation or the Maillard reaction.

Perception of aroma results from the combined action of smell and taste, with retronasal perception during eating contributing to flavor. Analytical methods such as gas chromatography–mass spectrometry identify volatile compounds, often paired with olfactometry to link compounds to sensory notes.

Applications of aroma are widespread. In the food industry, aromas contribute flavor and quality; in perfumery and cosmetics, they provide fragrance profiles. Essential oils and aroma extracts are used for fragrance, flavor, or therapeutic claims, though safety and regulatory considerations apply.

Safety and regulation: Some aroma compounds can trigger allergies or sensitivities in certain individuals. Labeling requirements may apply for potential allergens in foods and cosmetics, varying by region.

Etymology: The word aroma derives from Greek arōma via Latin, historically referring to spices and fragrances and later to pleasant smells in general.