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Jump to navigationJump to searchCreated page with 'File:lighterstill.jpgright|frame ==Origin== Old French ''fragrance'' , < late Latin ''frāgrantia'' , ''frāgrans'' *[http://en.wikipedi...'
[[File:lighterstill.jpg]][[File:The_Soul-Waterhouse180.jpg|right|frame]]
==Origin==
Old French ''fragrance'' , < late Latin ''frāgrantia'' , ''frāgrans''
*[http://en.wikipedia.org/wiki/17th_century 1667]
==Definitions==
*1a : a sweet or delicate [[odor]] (as of fresh flowers, pine trees, or perfume)
:b : something (as a perfume) compounded to give off a sweet or pleasant [[odor]]
*2: the [[quality]] or state of having a sweet [[odor]]
==Description==
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 [http://en.wikipedia.org/wiki/Olfactory_system 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 [http://en.wikipedia.org/wiki/Olfactory_receptors olfactory receptors].
Aroma compounds can be found in [[food]], wine, spices, [http://en.wikipedia.org/wiki/Perfume perfumes], [http://en.wikipedia.org/wiki/Fragrance_oil fragrance oils], and [http://en.wikipedia.org/wiki/Essential_oil essential oils]. For example, many form biochemically during ripening of fruits and other crops. In wines, most form as byproducts of [http://en.wikipedia.org/wiki/Fermentation_(wine) 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 [http://en.wikipedia.org/wiki/Flavor flavorants], which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.
[[Category: General Reference]]
==Origin==
Old French ''fragrance'' , < late Latin ''frāgrantia'' , ''frāgrans''
*[http://en.wikipedia.org/wiki/17th_century 1667]
==Definitions==
*1a : a sweet or delicate [[odor]] (as of fresh flowers, pine trees, or perfume)
:b : something (as a perfume) compounded to give off a sweet or pleasant [[odor]]
*2: the [[quality]] or state of having a sweet [[odor]]
==Description==
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 [http://en.wikipedia.org/wiki/Olfactory_system 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 [http://en.wikipedia.org/wiki/Olfactory_receptors olfactory receptors].
Aroma compounds can be found in [[food]], wine, spices, [http://en.wikipedia.org/wiki/Perfume perfumes], [http://en.wikipedia.org/wiki/Fragrance_oil fragrance oils], and [http://en.wikipedia.org/wiki/Essential_oil essential oils]. For example, many form biochemically during ripening of fruits and other crops. In wines, most form as byproducts of [http://en.wikipedia.org/wiki/Fermentation_(wine) 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 [http://en.wikipedia.org/wiki/Flavor flavorants], which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.
[[Category: General Reference]]
