arôme

Arôme is the French term for a scent or flavor perceived by the sense of smell and taste. In culinary and beverage contexts, an arôme denotes the volatile compounds that contribute to the aroma and character of foods, drinks, and fragrances. The word comes from Greek arōma, through Latin aroma, and into modern French usage.

In practice, arômes can be natural, obtained from raw materials by methods such as distillation, expression, or solvent extraction; or artificial, created synthetically. Common sources include fruits, flowers, spices, coffee, chocolate, and wine. In wine terminology, aromas are often described as primary (varietal or inherent to the grape), secondary (related to fermentation), and tertiary (developed through aging).

Chemically, aroma compounds are identified and studied using analytical techniques such as gas chromatography–mass spectrometry (GC-MS), frequently combined with headspace sampling. Understanding arômes helps producers shape flavor profiles, control aroma release, and study retronasal perception during eating.

Regulatory frameworks distinguish arômes naturels (derived from natural materials) from arômes artificiels (synthetic flavors) in labeling. In the European Union and other regions, claims like “arômes naturels” must meet defined criteria regarding source and processing.

In perfumery and cosmetics, arôme or fragrance notes describe the scent profile of a product, often organized into top, middle, and base notes to convey how the aroma evolves over time on the skin or atmosphere. Across contexts, arôme encompasses the sensory essence of a substance—the set of volatile compounds that gives something its characteristic smell and flavor.