Aroma compound

An aroma compound, also known as odorant, aroma, fragrance, 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 compounds 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 natural gas, as a warning. As well many of the aroma compounds plays a significant role in the production of flavorants, which are used in the food service industry to flavor, improve and increase the appeal of their products.

Miscellaneous Compounds

 * 2,4,6-Trichloroanisole (cork taint)
 * Anethole (liquorice, anise seed, ouzo, fennel)
 * Anisole (anise seed)
 * Ethanethiol, formerly called Ethyl mercaptan (Durian, added to natural gas and LNG)
 * Eugenol (clove oil)
 * Grapefruit mercaptan (grapefruit)
 * Indole (jasmine flowery, feces)
 * Methanethiol, formerly called Methyl mercaptan (added to natural gas and LNG)
 * Methyl salicylate (oil of wintergreen)
 * Nerolin (orange flowers)
 * Skatole (bad breath, feces)
 * Sotolon (maple syrup, curry,fenugreek)

Alcohols

 * Benzyl alcohol (oxidises to benzaldehyde, almond)
 * cis-3-Hexen-1-ol (fresh cut grass)
 * Ethyl maltol (sugary, cooked fruit)
 * Furaneol (strawberry)
 * Menthol (peppermint)
 * 1-Hexanol (herbaceous, woody)

Aldehydes

 * Acetaldehyde (pungent)
 * Benzaldehyde (marzipan, almond)
 * Hexanal (green, grassy)
 * Cinnamaldehyde (cinnamon)
 * cis-3-hexenal (green tomatoes)
 * Citral (lemongrass, lemon oil)
 * Furfural (burnt oats)
 * Neral (citrus, lemongrass)
 * Vanillin (vanilla)

Amines

 * Cadaverine (rotting flesh)
 * Putrescine (rotting flesh)
 * Pyridine (very unpleasant)
 * Substituted pyrazines: 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, 2-methoxy-3-methylpyrazine (toasted seeds of fenugreek, cumin, and coriander)
 * Trimethylamine (fish)

Esters

 * Ethyl acetate (fruity, solvent)
 * Ethyl butanoate (fruity) - also known as ethyl butyrate.
 * Methyl butanoate (apple, fruity) - also known as methyl butyrate.
 * Pentyl butanoate (pear, apricot)
 * Pentyl pentanoate (apple, pineapple)
 * Isoamyl acetate (banana)
 * Hexyl acetate (apple, floral, fruity)
 * Ethyl hexanoate - also known as ethyl caproate.
 * Ethyl octanoate - also known as ethyl caprylate
 * Ethyl decanoate - also known as ethyl caprate.
 * Strawberry aldehyde (strawberry)

Terpenes

 * Camphor (Cinnamomum camphora)
 * Citronellol (rose)
 * Linalool (floral, citrus, coriander)
 * Nerol
 * Nerolidol
 * alpha-Terpineol
 * Thujone (juniper, common sage, Nootka cypress, and wormwood)
 * Thymol (Thyme-like)