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, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds.
Generally, molecules meeting this specification have molecular weights of less than 310. 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.
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. Wines have more than 100 aromas that form as byproducts of fermentation. 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.
An odorizer may add a detectable odor to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a safety measure.
Aroma compounds classified by structure
Esters
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Geranyl acetate | Fruity, Floral | Rose |   |
| Methyl formate | Ethereal |   | |
| Methyl acetate | Sweet, nail polish Solvent |   | |
| Methyl propionate Methyl propanoate | Sweet, fruity, rum-like |   | |
| 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 |   |
| Benzyl acetate | Fruity, Strawberry | Strawberries |   |
| Methyl anthranilate | Fruity | Grape |   |
| Methyl salicylate | Minty, root beer | Wintergreen |   |
| Hexyl acetate | Floral, Fruity | Apple, Plum |   |
Linear terpenes
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Myrcene | Woody, complex | Verbena, Bay leaf |   |
| Geraniol | Rose, flowery | Geranium, Lemon |   |
| Nerol | , flowery | Neroli, Lemongrass |   |
| Citral, lemonal Geranial, neral | Lemon | Lemon myrtle, Lemongrass |   |
| Citronellal | Lemon | Lemongrass |   |
| Citronellol | Lemon | Lemongrass, rose Pelargonium |   |
| Linalool | Floral, sweet Woody | Coriander, Sweet basil, Lavender, Honeysuckle |   |
| Nerolidol | Woody, fresh bark | Neroli, ginger Jasmine |   |
| Ocimene | Fruity, Floral | Mango, Curcuma amada |   |
Cyclic terpenes
| Compound name | Fragrance | Natural occurrence | Chemical structure |
|---|---|---|---|
| Limonene | Orange | Orange, lemon |   |
| Camphor | Camphor | Camphor laurel |   |
| Menthol | Menthol | Mentha |   |
| Carvone1 | Caraway or Spearmint | Caraway, dill, spearmint |   |
| Terpineol | Lilac | Lilac, cajuput |   |
| alpha-Ionone | Violet, woody | Violet |   |
| Thujone | Minty | Wormwood, lilac, juniper |   |
| Eucalyptol | Eucalyptus | Eucalyptus |   |
| Jasmone | spicy, fruity, floral in dilution | Jasmine, Honeysuckle |   |
Note: Carvone, depending on its chirality, offers two different smells.
Aromatic
| 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 |   |
Amines
| 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 Flowery | Feces (diluted) Orange Blossoms |   |
Other aroma compounds
Alcohols
- Furaneol (strawberry)
- 1-Hexanol (herbaceous, woody)
- cis-3-Hexen-1-ol (fresh cut grass)
- Menthol (peppermint)
Aldehydes
High concentrations of aldehydes tend to be very pungent and overwhelming, but low concentrations can evoke a wide range of aromas.
- Acetaldehyde (ethereal)
- Hexanal (green, grassy)
- cis-3-Hexenal (green tomatoes)
- Furfural (burnt oats)
- Hexyl cinnamaldehyde
- Isovaleraldehyde – nutty, fruity, cocoa-like
- Anisic aldehyde – floral, sweet, hawthorn. It is a crucial component of chocolate, vanilla, strawberry, raspberry, apricot, and others.
- Cuminaldehyde (4-propan-2-ylbenzaldehyde) – Spicy, cumin-like, green
Esters
- Fructone (fruity, apple-like)
- Ethyl methylphenylglycidate (Strawberry)
- (Gardenia)
Ketones
- Cyclopentadecanone (musk-ketone)
- Dihydrojasmone (fruity woody floral)
- Oct-1-en-3-one (blood, metallic, mushroom-like)
- 2-Acetyl-1-pyrroline (fresh bread, jasmine rice)
- 6-Acetyl-2,3,4,5-tetrahydropyridine (fresh bread, tortillas, popcorn)
Lactones
- gamma-Decalactone intense peach flavor
- gamma-Nonalactone coconut odor, popular in suntan lotions
- delta-Octalactone creamy note
- Jasmine lactone powerful fatty-fruity peach and apricot
- Massoia lactone powerful creamy coconut
- Wine lactone sweet coconut odor
- Sotolon (maple syrup, curry, fenugreek)
Thiols
- Thioacetone (2-propanethione) A lightly studied organosulfur. Its smell is so potent it can be detected several hundred meters downwind mere seconds after a container is opened.
- Allyl thiol (2-propenethiol; allyl mercaptan; CH2=CHCH2SH) (garlic volatiles and garlic breath)
- (Methylthio)methanethiol (CH3SCH2SH), the "mouse thiol", found in mouse urine and functions as a semiochemical for female mice
- Ethanethiol, commonly called ethyl mercaptan (added to propane or other liquefied-petroleum gases used as fuel gases)
- 2-Methyl-2-propanethiol, commonly called tert-butyl mercaptan, is added as a blend of other components to natural gas used as fuel gas.
- Butane-1-thiol, commonly called butyl mercaptan, is a chemical intermediate.
- Grapefruit mercaptan (grapefruit)
- Methanethiol, commonly called methyl mercaptan (after eating Asparagus)
- Furan-2-ylmethanethiol, also called furfuryl mercaptan (roasted coffee)
- Benzyl mercaptan (leek or garlic-like)
Miscellaneous compounds
- Methylphosphine and dimethylphosphine (garlic-metallic, two of the most potent odorants known)
- Phosphine (zinc phosphide poisoned bait)
- Diacetyl (butter flavor)
- Acetoin (butter flavor)
- Nerolin (orange flowers)
- Tetrahydrothiophene (added to natural gas)
- 2,4,6-Trichloroanisole (cork taint)
- Substituted pyrazines
Aroma-compound receptors
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.
In mammals, olfactory receptors are expressed on the surface of the olfactory epithelium in the nasal cavity.
Safety and regulation
In 2005–06, fragrance mix was the third-most-prevalent allergen in patch tests (11.5%). '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".
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. In the United States, this is because the law regulating cosmetics protects trade secrets.
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. 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.
A 2019 study of the top-selling skin moisturizers found 45% of those marketed as "fragrance-free" contained fragrance.
List of chemicals used as fragrances
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.
See also
- 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
References
- El Hadi, Muna; Zhang, Feng-Jie; Wu, Fei-Fei; Zhou, Chun-Hua; Tao, Jun (July 11, 2013). "Advances in fruit aroma volatile research". Molecules. 18 (7): 8200–8229. doi:10.3390/molecules18078200. ISSN 1420-3049. PMC 6270112. PMID 23852166.
- Ulrich, Detlef; Kecke, Steffen; Olbricht, Klaus (March 13, 2018). "What do we know about the chemistry of strawberry aroma?". Journal of Agricultural and Food Chemistry. 66 (13): 3291–3301. doi:10.1021/acs.jafc.8b01115. ISSN 0021-8561. PMID 29533612.
- Rothe, M; Specht, M (1976). "[Notes about molecular weights of aroma compounds]". Nahrung. 20 (3): 281–6. doi:10.1002/food.19760200308. PMID 958345. Retrieved September 29, 2020.
- Fahlbusch, Karl-Georg; Hammerschmidt, Franz-Josef; Panten, Johannes; Pickenhagen, Wilhelm; Schatkowski, Dietmar; Bauer, Kurt; Garbe, Dorothea; Surburg, Horst. "Flavors and fragrances". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a11_141. ISBN 978-3-527-30673-2.
- Haugeneder, Annika; Trinkl, Johanna; Härtl, Katja; Hoffmann, Thomas; Allwood, James William; Schwab, Wilfried (October 26, 2018). "Answering biological questions by analysis of the strawberry metabolome". Metabolomics. 14 (11): 145. doi:10.1007/s11306-018-1441-x. ISSN 1573-3882. PMC 6394451. PMID 30830391.
- Ilc, Tina; Werck-Reichhart, Danièle; Navrot, Nicolas (September 30, 2016). "Meta-analysis of the core aroma components of grape and wine aroma". Frontiers in Plant Science. 7: 1472. doi:10.3389/fpls.2016.01472. ISSN 1664-462X. PMC 5042961. PMID 27746799.
- Gane, S; Georganakis, D; Maniati, K; Vamvakias, M; Ragoussis, N; Skoulakis, EMC; Turin, L (2013). "Molecular-vibration-sensing component in human olfaction". PLOS ONE. 8 (1): e55780. Bibcode:2013PLoSO...855780G. doi:10.1371/journal.pone.0055780. PMC 3555824. PMID 23372854.
- Glindemann, D.; Dietrich, A.; Staerk, H.; Kuschk, P. (2005). "The Two Odors of Iron when Touched or Pickled: (Skin) Carbonyl Compounds and Organophosphines". Angewandte Chemie International Edition. 45 (42): 7006–7009. doi:10.1002/anie.200602100. PMID 17009284.
- Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
- Lin, D.Y.; Zhang, S.Z.; Block, E.; Katz, L.C. (2005). "Encoding social signals in the mouse main olfactory bulb". Nature. 434 (7032): 470–477. Bibcode:2005Natur.434..470L. doi:10.1038/nature03414. PMID 15724148. S2CID 162036.
- Brattoli, M; Cisternino, E; Dambruoso, PR; de Gennaro, G; Giungato, P; Mazzone, A; Palmisani, J; Tutino, M (December 5, 2013). "Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds". Sensors (Basel, Switzerland). 13 (12): 16759–800. Bibcode:2013Senso..1316759B. doi:10.3390/s131216759. PMC 3892869. PMID 24316571.
- Zug, Kathryn A.; Warshaw, Erin M.; Fowler, Joseph F.; Maibach, Howard I.; Belsito, Donald L.; Pratt, Melanie D.; Sasseville, Denis; Storrs, Frances J.; Taylor, James S.; Mathias, C. G. Toby; Deleo, Vincent A.; Rietschel, Robert L.; Marks, James (2009). "Patch-test results of the North American Contact Dermatitis Group 2005-2006". Dermatitis: Contact, Atopic, Occupational, Drug. 20 (3): 149–160. ISSN 2162-5220. PMID 19470301.
- Anne Steinemann, "Fragranced consumer products: exposures and effects from emissions", Air Quality, Atmosphere & Health, December 2016, Volume 9, Issue 8, pp 861–866.
- Anne C. Steinemann et al., "Fragranced Consumer Products: Chemicals Emitted, Ingredients Unlisted", Environmental Impact Assessment Review, Vol. 31, Issue 3, April 2011, pp. 328-333.
- Fragrances in Cosmetics
- (2006). The Hundred Year Lie. Dutton, 2006. p. 23. ISBN 978-0-525-94951-0.
- Patti Neighmond (October 2, 2017). "'Hypoallergenic' And 'Fragrance-Free' Moisturizer Claims Are Often False". NPR.
- "IFRA Survey:Transparency List". IFRA. Retrieved December 3, 2014.
![image]()
Definitions from Wiktionary![image]()
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Quotations from Wikiquote
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 particularly strawberries which are commercially cultivated to have appealing aromas and contain several hundred aroma compounds Fragrance bottles Generally molecules meeting this specification have molecular weights of less than 310 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 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 Wines have more than 100 aromas that form as byproducts of fermentation 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 An odorizer may add a detectable odor to a dangerous odorless substance like propane natural gas or hydrogen as a safety measure Aroma compounds classified by structureEsters Compound name Fragrance Natural occurrence Chemical structureGeranyl acetate Fruity Floral RoseMethyl formate EtherealMethyl acetate Sweet nail polish SolventMethyl propionate Methyl propanoate Sweet fruity rum likeMethyl butyrate Methyl butanoate Fruity Apple PineappleEthyl acetate Sweet solvent WineEthyl butyrate Ethyl butanoate Fruity Orange PineappleIsoamyl acetate Fruity Banana Pear Banana plantPentyl butyrate Pentyl butanoate Fruity Pear ApricotPentyl pentanoate Fruity AppleOctyl acetate Fruity OrangeBenzyl acetate Fruity Strawberry StrawberriesMethyl anthranilate Fruity GrapeMethyl salicylate Minty root beer WintergreenHexyl acetate Floral Fruity Apple PlumLinear terpenes Compound name Fragrance Natural occurrence Chemical structureMyrcene Woody complex Verbena Bay leafGeraniol Rose flowery Geranium LemonNerol flowery Neroli LemongrassCitral lemonal Geranial neral Lemon Lemon myrtle LemongrassCitronellal Lemon LemongrassCitronellol Lemon Lemongrass rose PelargoniumLinalool Floral sweet Woody Coriander Sweet basil Lavender HoneysuckleNerolidol Woody fresh bark Neroli ginger JasmineOcimene Fruity Floral Mango Curcuma amadaCyclic terpenes Compound name Fragrance Natural occurrence Chemical structureLimonene Orange Orange lemonCamphor Camphor Camphor laurelMenthol Menthol MenthaCarvone1 Caraway or Spearmint Caraway dill spearmintTerpineol Lilac Lilac cajuputalpha Ionone Violet woody VioletThujone Minty Wormwood lilac juniperEucalyptol Eucalyptus EucalyptusJasmone spicy fruity floral in dilution Jasmine Honeysuckle Note Carvone depending on its chirality offers two different smells Aromatic Compound name Fragrance Natural occurrence Chemical structureBenzaldehyde Almond Bitter almondEugenol Clove CloveCinnamaldehyde Cinnamon Cassia CinnamonEthyl maltol Cooked fruit Caramelized sugarVanillin Vanilla VanillaAnisole Anise AniseAnethole Anise Anise Sweet basilEstragole Tarragon TarragonThymol Thyme ThymeAmines Compound name Fragrance Natural occurrence Chemical structureTrimethylamine Fishy AmmoniaPutrescine Diaminobutane Rotting flesh Rotting fleshCadaverine Rotting flesh Rotting fleshPyridine Fishy BelladonnaIndole Fecal Flowery Feces JasmineSkatole Fecal Flowery Feces diluted Orange BlossomsOther aroma compoundsAlcohols Furaneol strawberry 1 Hexanol herbaceous woody cis 3 Hexen 1 ol fresh cut grass Menthol peppermint Aldehydes High concentrations of aldehydes tend to be very pungent and overwhelming but low concentrations can evoke a wide range of aromas Acetaldehyde ethereal Hexanal green grassy cis 3 Hexenal green tomatoes Furfural burnt oats Hexyl cinnamaldehyde Isovaleraldehyde nutty fruity cocoa like Anisic aldehyde floral sweet hawthorn It is a crucial component of chocolate vanilla strawberry raspberry apricot and others Cuminaldehyde 4 propan 2 ylbenzaldehyde Spicy cumin like greenEsters Fructone fruity apple like Ethyl methylphenylglycidate Strawberry Gardenia Ketones Cyclopentadecanone musk ketone Dihydrojasmone fruity woody floral Oct 1 en 3 one blood metallic mushroom like 2 Acetyl 1 pyrroline fresh bread jasmine rice 6 Acetyl 2 3 4 5 tetrahydropyridine fresh bread tortillas popcorn Lactones gamma Decalactone intense peach flavor gamma Nonalactone coconut odor popular in suntan lotions delta Octalactone creamy note Jasmine lactone powerful fatty fruity peach and apricot Massoia lactone powerful creamy coconut Wine lactone sweet coconut odor Sotolon maple syrup curry fenugreek Thiols Thioacetone 2 propanethione A lightly studied organosulfur Its smell is so potent it can be detected several hundred meters downwind mere seconds after a container is opened Allyl thiol 2 propenethiol allyl mercaptan CH2 CHCH2SH garlic volatiles and garlic breath Methylthio methanethiol CH3SCH2SH the mouse thiol found in mouse urine and functions as a semiochemical for female mice Ethanethiol commonly called ethyl mercaptan added to propane or other liquefied petroleum gases used as fuel gases 2 Methyl 2 propanethiol commonly called tert butyl mercaptan is added as a blend of other components to natural gas used as fuel gas Butane 1 thiol commonly called butyl mercaptan is a chemical intermediate Grapefruit mercaptan grapefruit Methanethiol commonly called methyl mercaptan after eating Asparagus Furan 2 ylmethanethiol also called furfuryl mercaptan roasted coffee Benzyl mercaptan leek or garlic like Miscellaneous compounds Methylphosphine and dimethylphosphine garlic metallic two of the most potent odorants known Phosphine zinc phosphide poisoned bait Diacetyl butter flavor Acetoin butter flavor Nerolin orange flowers Tetrahydrothiophene added to natural gas 2 4 6 Trichloroanisole cork taint Substituted pyrazinesAroma compound receptorsAnimals 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 In mammals olfactory receptors are expressed on the surface of the olfactory epithelium in the nasal cavity Safety and regulationPatch test In 2005 06 fragrance mix was the third most prevalent allergen in patch tests 11 5 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 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 In the United States this is because the law regulating cosmetics protects trade secrets 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 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 A 2019 study of the top selling skin moisturizers found 45 of those marketed as fragrance free contained fragrance List of chemicals used as fragrancesIn 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 See alsoAroma 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 vabbingReferencesEl Hadi Muna Zhang Feng Jie Wu Fei Fei Zhou Chun Hua Tao Jun July 11 2013 Advances in fruit aroma volatile research Molecules 18 7 8200 8229 doi 10 3390 molecules18078200 ISSN 1420 3049 PMC 6270112 PMID 23852166 Ulrich Detlef Kecke Steffen Olbricht Klaus March 13 2018 What do we know about the chemistry of strawberry aroma Journal of Agricultural and Food Chemistry 66 13 3291 3301 doi 10 1021 acs jafc 8b01115 ISSN 0021 8561 PMID 29533612 Rothe M Specht M 1976 Notes about molecular weights of aroma compounds Nahrung 20 3 281 6 doi 10 1002 food 19760200308 PMID 958345 Retrieved September 29 2020 Fahlbusch Karl Georg Hammerschmidt Franz Josef Panten Johannes Pickenhagen Wilhelm Schatkowski Dietmar Bauer Kurt Garbe Dorothea Surburg Horst Flavors and fragrances Ullmann s Encyclopedia of Industrial Chemistry Weinheim Wiley VCH doi 10 1002 14356007 a11 141 ISBN 978 3 527 30673 2 Haugeneder Annika Trinkl Johanna Hartl Katja Hoffmann Thomas Allwood James William Schwab Wilfried October 26 2018 Answering biological questions by analysis of the strawberry metabolome Metabolomics 14 11 145 doi 10 1007 s11306 018 1441 x ISSN 1573 3882 PMC 6394451 PMID 30830391 Ilc Tina Werck Reichhart Daniele Navrot Nicolas September 30 2016 Meta analysis of the core aroma components of grape and wine aroma Frontiers in Plant Science 7 1472 doi 10 3389 fpls 2016 01472 ISSN 1664 462X PMC 5042961 PMID 27746799 Gane S Georganakis D Maniati K Vamvakias M Ragoussis N Skoulakis EMC Turin L 2013 Molecular vibration sensing component in human olfaction PLOS ONE 8 1 e55780 Bibcode 2013PLoSO 855780G doi 10 1371 journal pone 0055780 PMC 3555824 PMID 23372854 Glindemann D Dietrich A Staerk H Kuschk P 2005 The Two Odors of Iron when Touched or Pickled Skin Carbonyl Compounds and Organophosphines Angewandte Chemie International Edition 45 42 7006 7009 doi 10 1002 anie 200602100 PMID 17009284 Block E 2010 Garlic and Other Alliums The Lore and the Science Royal Society of Chemistry ISBN 978 0 85404 190 9 Lin D Y Zhang S Z Block E Katz L C 2005 Encoding social signals in the mouse main olfactory bulb Nature 434 7032 470 477 Bibcode 2005Natur 434 470L doi 10 1038 nature03414 PMID 15724148 S2CID 162036 Brattoli M Cisternino E Dambruoso PR de Gennaro G Giungato P Mazzone A Palmisani J Tutino M December 5 2013 Gas chromatography analysis with olfactometric detection GC O as a useful methodology for chemical characterization of odorous compounds Sensors Basel Switzerland 13 12 16759 800 Bibcode 2013Senso 1316759B doi 10 3390 s131216759 PMC 3892869 PMID 24316571 Zug Kathryn A Warshaw Erin M Fowler Joseph F Maibach Howard I Belsito Donald L Pratt Melanie D Sasseville Denis Storrs Frances J Taylor James S Mathias C G Toby Deleo Vincent A Rietschel Robert L Marks James 2009 Patch test results of the North American Contact Dermatitis Group 2005 2006 Dermatitis Contact Atopic Occupational Drug 20 3 149 160 ISSN 2162 5220 PMID 19470301 Anne Steinemann Fragranced consumer products exposures and effects from emissions Air Quality Atmosphere amp Health December 2016 Volume 9 Issue 8 pp 861 866 Anne C Steinemann et al Fragranced Consumer Products Chemicals Emitted Ingredients Unlisted Environmental Impact Assessment Review Vol 31 Issue 3 April 2011 pp 328 333 Fragrances in Cosmetics 2006 The Hundred Year Lie Dutton 2006 p 23 ISBN 978 0 525 94951 0 Patti Neighmond October 2 2017 Hypoallergenic And Fragrance Free Moisturizer Claims Are Often False NPR IFRA Survey Transparency List IFRA Retrieved December 3 2014 Aroma compound at Wikipedia s sister projects Definitions from WiktionaryMedia from CommonsQuotations from Wikiquote Chemistry portal
