The purpose of this website is to collect and identify the aroma chemical informations based on the name of the substance and its synonyms, the organoleptic properties such as the odour type and the olfactive note, its chemical and physical chemical properties, and identification numbers internationally recognized such as CAS number and FEMA number.

Aroma is the sensory characteristic given by a substance resulting from the combination of smell and taste.
The typical aroma of a food, a spice, an aromatic plant is conferred by specific chemicals naturally present in them. In the food industry, in order to reproduce, standardize or enhance certain flavors, certain natural substances produced by chemical synthesis are added to foods. Such substances may be defined by the term flavorings.

The aromas chemicals are widely used in the food industry, in perfumes, cosmetics or tobacco and are divided into two categories: natural aroma and artificial aroma depending on whether or not the result of a chemical synthesis.

The main difference between natural and artificial aroma consists in the fact that, belong to the first aromas obtained through different processes (including distillation and solvent extraction) of natural ingredients (for example, the lemon essence extracted from the peel of citrus fruits), while the latter are all those aromas obtained by chemical synthesis laboratory and that mimic the original present in nature.

There are 3 categories of aroma, natural aromas, aroma extracted from natural products, nature-identical aromas, obtained by chemical synthesis, but the same products found in nature, artificial aromas obtained by chemical synthesis and is not found in nature.