An aroma compound, also known as odorant, aroma, fragrance or flavor Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, is also very important to the overall Gestalt of flavor perception. The flavor, is a chemical compound A chemical compound is a pure chemical substance consisting of two or more different chemical elements that can be separated into simpler substances by chemical reactions. Chemical compounds have a unique and defined chemical structure; they consist of a fixed ratio of atoms that are held together in a defined spatial arrangement by chemical bonds that has a smell or odor An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance, scent, and aroma are used primarily by the food and cosmetic. A chemical compound has a smell or odor An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance, scent, and aroma are used primarily by the food and cosmetic when two conditions are met: the compound needs to be volatile, so it can be transported to the olfactory system The olfactory system is the sensory system used for olfaction, or the sense of smell. Most mammals and reptiles have two distinct parts to their olfactory system: a main olfactory system and an accessory olfactory system. The main olfactory system detects volatile, airborne substances, while the accessory olfactory system senses fluid-phase 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 Olfactory receptors expressed in the cell membranes of olfactory receptor neurons are responsible for the detection of odor molecules. Activated olfactory receptors are the initial player in a signal transduction cascade which ultimately produces a nerve impulse which is transmitted to the brain. These receptors are members of the class A.
Aroma compounds can be found in food Food is any substance or materials eaten or drunk to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and, wine Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them, spices A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring, perfumes Perfume is a mixture of fragrant essential oils and aroma compounds, fixatives, and solvents used to give the human body, animals, objects, and living spaces a pleasant scent . The odoriferous compounds that make up a perfume can be manufactured synthetically or extracted from plant or animal sources, fragrance oils Fragrance oil, also known as aroma oils, aromatic oils, and flavor oils, are blended synthetic aroma compounds or natural essential oils that are diluted with a carrier like propylene glycol, vegetable oil, or mineral oil. Aromatic oils are used in perfumery, cosmetics, flavoring of food, and in aromatherapy, and essential oils An essential oil is a concentrated, hydrophobic liquid containing volatile aroma compounds from plants. Essential oils are also known as volatile, ethereal oils or aetherolea, or simply as the "oil of" the plant from which they were extracted, such as oil of clove. An oil is "essential" in the sense that it carries a. For example, many form biochemically Biochemistry is the study of the chemical processes in living organisms. It deals with the structures and functions of cellular components such as proteins, carbohydrates, lipids, nucleic acids and other biomolecules. Over the last 40 years biochemistry has become so successful at explaining living processes that now almost all areas of the life during ripening Ripening is a process in fruits that causes them to become more palatable. In general, a fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level is not reflected in its flavor, which can lead to the misunderstanding that the riper the fruit the sweeter. This of fruits The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas. Seed-associated structures that do not fit these and other crops. In wines, most form as byproducts of fermentation The process of fermentation in wine is the catalyst function that turns grape juice into an alcoholic beverage. During fermentation yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide . In winemaking the temperature and speed of fermentation is an important consideration as well as the. Odorants can also be added to a dangerous odorless substance, like natural gas Natural gas is a gas consisting primarily of methane. It is found associated with other fossil fuels, in coal beds, as methane clathrates, and is created by methanogenic organisms in marshes, bogs, and landfills. It is an important fuel source, a major feedstock for fertilizers, and a potent greenhouse gas or hydrogen A hydrogen odorant in any form, is a minute amount of odorant such as ethyl isobutyrate, with a rotting-cabbage-like smell, that is added to the otherwise colorless and almost odorless hydrogen gas, so that leaks can be detected before a fire or explosion occurs. Odorants are considered non-toxic in the extremely low concentrations occurring in, as a warning. As well many of the aroma compounds plays a significant role in the production of flavorants Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, is also very important to the overall Gestalt of flavor perception. The flavor, which are used in the food service industry to flavor, improve and increase the appeal of their products.
Aroma compounds classified by structure
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Esters
| Compound name |
Fragrance |
Natural occurrence |
Chemical structure |
| Methyl formate Methyl formate, also called methyl methanoate, is the methyl ester of formic acid. The simplest example of an ester, it is a clear liquid with an ethereal odor, high vapor pressure and low surface tension |
Ethereal |
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| Methyl acetate Methyl acetate, also known as acetic acid methyl ester or methyl ethanoate, is a flammable liquid with a characteristic, not unpleasant smell like certain glues or nail polish removers. Methyl acetate has characteristics very similar to its analog ethyl acetate. Methyl acetate is used as a solvent, being weakly polar and lipophilic. Methyl acetate |
Sweet, nail polish
Solvent |
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| Methyl butyrate Methyl butyrate, also known under the systematic name methyl butanoate, is the methyl ester of butyric acid. As with most esters, it has a fruity odour in this case resembling apples or pineapples. At room temperature, it is a colourless liquid with a low solubility in water, upon which it floats to form an oily layer. Although it is flammable, it
Methyl butanoate |
Fruity, apple
Pineapple |
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| Ethyl acetate Ethyl acetate is the organic compound with the formula CH3COOCH2CH3. This colorless liquid has a characteristic sweet smell (similar to pear drops) like certain glues or nail polish removers, in which it is used. Ethyl acetate is the ester of ethanol and acetic acid; it is manufactured on a large scale for use as a solvent. In 1985, about 400,000 |
Sweet, solvent |
Wine Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them |
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| Ethyl butyrate Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3, with one oxygen having a double bond. It is soluble in propylene glycol, paraffin oil, and kerosene
Ethyl butanoate |
Fruity, orange
Pineapple |
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| Isoamyl acetate Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. It is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor which is also described as similar to both banana and pear. Banana oil |
Fruity, banana Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. By contrast, Musa cultivars with firmer,
Pear The pear is a fruit tree of genus Pyrus and also the name of the tree's edible pomaceous fruit. The pear is classified in subtribe Pyrinae within tribe Pyreae and is a perennial. The apple (Malus × domestica), which it resembles in floral structure, is also a member of this subcategory |
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| Pentyl butyrate Pentyl butyrate, also known as pentyl butanoate or amyl butyrate, is an ester that is formed when pentanol is reacted with butyric acid, usually in the presence of sulfuric acid as a catalyst. This ester has a smell reminiscent of pear or apricot. This chemical is used as an additive in cigarettes
Pentyl butanoate |
Fruity, pear The pear is a fruit tree of genus Pyrus and also the name of the tree's edible pomaceous fruit. The pear is classified in subtribe Pyrinae within tribe Pyreae and is a perennial. The apple (Malus × domestica), which it resembles in floral structure, is also a member of this subcategory
Apricot The apricot is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation |
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| Pentyl pentanoate Pentyl pentanoate is an ester used in dilute solution to replicate the scent or flavour of apple, and sometimes pineapple. It is referred to as pentyl valerate or amyl pentanoate using classical nomenclature |
Fruity, apple The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family and is a perennial. It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans |
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| Octyl acetate Octyl acetate, or octyl ethanoate, is an ester that is formed from octanol and acetic acid. It is the basis for artificial orange flavoring |
Fruity, orange |
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Terpenes
| Compound name |
Fragrance |
Natural occurrence |
Chemical structure |
| Myrcene |
Woody, complex |
Verbena Verbena (verbenas or vervains) is a genus in the family Verbenaceae. It contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants. The majority of the species are native to the New World from Canada south to southern Chile, but some are also native in the Old World, mainly in Europe. These include Common Vervain (, bay A bay is an area of water mostly surrounded or otherwise demarcated by land. Bays generally have calmer waters than the surrounding sea, due to the surrounding land blocking some waves and often reducing winds. It can also be an inlet in a lake or pond |
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| Geraniol Geraniol is a monoterpenoid and an alcohol. It is the primary part of rose oil, palmarosa oil, and citronella oil . It also occurs in small quantities in geranium, lemon, and many other essential oils. It appears as a clear to pale-yellow oil that is insoluble in water, but soluble in most common organic solvents. It has a rose-like odor and is |
Rose, flowery |
Geranium Geranium is a genus of 422 species of flowering annual, biennial, and perennial plants that are commonly known as the cranesbills. It is found throughout the temperate regions of the world and the mountains of the tropics, but mostly in the eastern part of the Mediterranean region. These attractive flowers will grow in any soil as long as it is, lemon The lemon is both a small evergreen tree native to Asia and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 Molar) citric acid, which |
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| Nerol Nerol is a monoterpene found in many essential oils such as lemongrass. It was originally isolated from neroli oil, hence its name. This colourless liquid is used in perfumery. Like geraniol, nerol has a sweet rose odor but it is considered to be fresher |
Sweet rose, flowery |
Neroli Neroli oil is a plant oil similar in scent to bergamot produced from the blossom of the bitter orange tree, lemongrass Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, Hierba Luisa or Gavati Chaha amongst many others |
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| Citral Citral, or 3,7-dimethyl-2,6-octadienal or lemonal, is either of, or a mixture of, a pair of terpenoids with the molecular formula C10H16O. The two compounds are double bond isomers. The E-isomer is known as geranial or citral A. The Z-isomer is known as neral or citral B, lemonal
Geranial, neral |
Lemon |
Lemon myrtle Backhousia citriodora is a flowering plant in the family Myrtaceae, genus Backhousia. It is endemic to subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia, lemongrass Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, Hierba Luisa or Gavati Chaha amongst many others |
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| Citronellal Citronellal or rhodinal or 3,7-dimethyloct-6-en-1-al is a monoterpenoid, the main component in the mixture of terpenoid chemical compounds that give citronella oil its distinctive lemon scent |
Lemon |
Lemongrass Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, Hierba Luisa or Gavati Chaha amongst many others |
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| Citronellol Citronellol, or dihydrogeraniol, is a natural acyclic monoterpenoid. Both enantiomers occur in nature. -Citronellol, which is found citronella oils, including Cymbopogon nardus (50%), is the more common isomer. (−)-Citronellol is found in the oils of rose (18-55%) and Pelargonium geraniums |
Lemon |
Lemongrass Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, Hierba Luisa or Gavati Chaha amongst many others, rose A rose is a perennial flower shrub or vine of the genus Rosa, within the family Rosaceae, that contains over 100 species and comes in a variety of colours. The species form a group of erect shrubs, and climbing or trailing plants, with stems that are often armed with sharp prickles. Most are native to Asia, with smaller numbers of species native
Pelargonium |
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| Linalool |
Floral, sweet
Woody, lavender |
Coriander, sweet basil
Lavender |
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| Nerolidol |
Woody, fresh bark |
Neroli, ginger
Jasmine |
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Cyclic terpenes
Amines
Other aroma compounds
Alcohols
Aldehydes
Esters
Ketones
Lactones
Thiols
- Ethanethiol, commonly called Ethyl mercaptan (added to propane or other liquefied petroleum gases used as fuel gases)
- Grapefruit mercaptan (grapefruit)
- Methanethiol, commonly called Methyl mercaptan (Durian or leek)
- 2-Methyl-2-propanethiol, commonly called tertiary-butyl mercaptan is added as a blend of other components to natural gas used as fuel gas.
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