aromati

Aromati is a term that may appear in Italian-language contexts to refer to aromatic substances used in food, beverages, and perfumery, or more generally to substances that impart aroma. In English-language science and industry, the usual labels are aromatic compounds or aroma-active substances rather than aromati.

In chemistry and flavor science, aromati (or aromatic compounds) denotes a broad class of volatile chemicals responsible for smell and flavor. These compounds can be natural, sourced from plants and essential oils, or synthetic. They are typically characterized by their ability to vaporize and interact with olfactory receptors, producing characteristic scent notes. Common chemical families associated with aromati include terpenes, esters, aldehydes, ketones, alcohols, and various phenolic compounds.

Applications of aromati span multiple industries. In the food and beverage sector, aroma compounds provide flavor and lower the perception of bitterness or astringency. In perfumery and cosmetics, they form the backbone of fragrance profiles, from top notes to base notes. Natural aromati are obtained through processes such as steam distillation, cold pressing, or solvent extraction, while synthetic aromati are produced via chemical synthesis or biotechnology.

Regulation and safety play important roles in the use of aromati. Food flavorings are subject to safety assessments and labeling requirements by food-safety authorities. Fragrance ingredients are governed by industry standards and regulatory frameworks that address exposure, contact allergens, and environmental impact.

Etymology of the term traces to aroma, itself rooted in ancient languages describing scent. In practice, aromati is largely encountered as a regional or informal term; globally, the field more commonly uses terms like aromatic compounds or aroma-active ingredients.