An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds,^[1] particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds.^[1][2]

Generally, molecules meeting this specification have molecular weights of less than 310.^[3] Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term fragrances may also apply to synthetic compounds, such as those used in cosmetics.^[4]

Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. For example, many form biochemically during the ripening of fruits and other crops.^[1][5] Wines have more than 100 aromas that form as byproducts of fermentation.^[6] Also, many of the aroma compounds play a significant role in the production of compounds used in the food service industry to flavor, improve, and generally increase the appeal of their products.^[1]

An odorizer may add a detectable odor to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a safety measure.

Animals that are capable of smell detect aroma compounds with their olfactory receptors. Olfactory receptors are cell-membrane receptors on the surface of sensory neurons in the olfactory system that detect airborne aroma compounds. Aroma compounds can then be identified by gas chromatography-olfactometry, which involves a human operator sniffing the GC effluent.^[11]

In mammals, olfactory receptors are expressed on the surface of the olfactory epithelium in the nasal cavity.^[5]

In 2005–06, fragrance mix was the third-most-prevalent allergen in patch tests (11.5%).^[12] 'Fragrance' was voted Allergen of the Year in 2007 by the American Contact Dermatitis Society. An academic study in the United States published in 2016 has shown that "34.7 % of the population reported health problems, such as migraine headaches and respiratory difficulties, when exposed to fragranced products".^[13]

The composition of fragrances is usually not disclosed in the label of the products, hiding the actual chemicals of the formula, which raises concerns among some consumers.^[14] In the United States, this is because the law regulating cosmetics protects trade secrets.^[15]

In the United States, fragrances are regulated by the Food and Drug Administration if present in cosmetics or drugs, by the Consumer Products Safety Commission if present in consumer products.^[15] No pre-market approval is required, except for drugs. Fragrances are also generally regulated by the Toxic Substances Control Act of 1976 that "grandfathered" existing chemicals without further review or testing and put the burden of proof that a new substance is not safe on the EPA. The EPA, however, does not conduct independent safety testing but relies on data provided by the manufacturer.^[16]

A 2019 study of the top-selling skin moisturizers found 45% of those marketed as "fragrance-free" contained fragrance.^[17]

In 2010, the International Fragrance Association published a list of 3,059 chemicals used in 2011 based on a voluntary survey of its members, identifying about 90% of the world's production volume of fragrances.^[18]

• Aroma of wine
• Eau de toilette
• Flavour and Fragrance Journal
• Fragrances of the World
• Foodpairing
• Odor
• Odor detection threshold
• Odorizer, a device for adding an odorant to gas flowing through a pipe
• Olfaction
• Olfactory receptor
• Olfactory system
• Pheromone
• vabbing