An aroma compound, also known as odorant, aroma, fragrance or flavor, is a chemical compound that has a smell or odor. A chemical compound has a smell or odor when two conditions are met: the compound needs to be volatile, so it can be transported to the olfactory system in the upper part of the nose, and it needs to be in a sufficiently high concentration to be able to interact with one or more of the olfactory receptors.
Aroma compounds can be found in food, wine, spices, perfumes, fragrance oils, and essential oils. For example, many form biochemically during ripening of fruits and other crops. In wines, most form as byproducts of fermentation. Odorants can also be added to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a warning. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.
Contents |
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Methyl formate | Ethereal | ||
| Methyl acetate | Sweet, nail polish Solvent |
||
| Methyl butyrate Methyl butanoate |
Fruity, Apple Pineapple |
||
| Ethyl acetate | Sweet, solvent | Wine | |
| Ethyl butyrate Ethyl butanoate |
Fruity, Orange Pineapple |
||
| Isoamyl acetate | Fruity, Banana Pear |
Banana plant | |
| Pentyl butyrate Pentyl butanoate |
Fruity, Pear Apricot |
||
| Pentyl pentanoate | Fruity, Apple | ||
| Octyl acetate | Fruity, Orange |
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Myrcene | Woody, complex | Verbena, Bay | |
| Geraniol | Rose, flowery | Geranium, Lemon | |
| Nerol | Sweet rose, flowery | Neroli, Lemongrass | |
| Citral, lemonal Geranial, neral |
Lemon | Lemon myrtle, Lemongrass | |
| Citronellal | Lemon | Lemongrass | |
| Citronellol | Lemon | Lemongrass, rose Pelargonium |
|
| Linalool | Floral, sweet Woody, Lavender |
Coriander, Sweet basil Lavender |
|
| Nerolidol | Woody, fresh bark | Neroli, ginger Jasmine |
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Limonene | Orange | Orange, lemon | |
| Camphor | Camphor | Camphor laurel | |
| Terpineol | Lilac | Lilac, Cajuput | |
| alpha-Ionone | Violet, woody | Violet | |
| Thujone | Minty | Cypress, lilac Juniper |
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Benzaldehyde | Almond | Bitter almond | |
| Eugenol | Clove | Clove | |
| Cinnamaldehyde | Cinnamon | Cassia Cinnamon |
|
| Ethyl maltol | Cooked fruit Caramelized sugar |
||
| Vanillin | Vanilla | Vanilla | |
| Anisole | Anise | Anise | |
| Anethole | Anise | Anise Sweet basil |
|
| Estragole | Tarragon | Tarragon | |
| Thymol | Thyme | Thyme |
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Trimethylamine | Fishy Ammonia |
||
| Putrescine Diaminobutane |
Rotting flesh | Rotting flesh | |
| Cadaverine | Rotting flesh | Rotting flesh | |
| Pyridine | Fishy | Belladonna | |
| Indole | Fecal Flowery |
Feces Jasmine |
|
| Skatole | Fecal | Feces |
Animals that are capable of smell detect aroma compounds with olfactory receptors. Olfactory receptors are cell membrane receptors on the surface of sensory neurons in the olfactory system that detect air-borne aroma compounds.
In mammals, olfactory receptors are expressed on the surface of the olfactory epithelium in the nasal cavity.
'Fragrance' was voted Allergen of the Year in 2007 by the American Contact Dermatitis Society. The composition of fragrances are usually not disclosed in the label of products, hiding the actual chemicals of the formula, which raises concerns among some consumers.[2]