Fragrance
The generic term for natural and/or synthetic compounds used to scent products. Blends are typically considered trade secrets and can contain numerous ingredients (mainly oils and alcohols), none of which have to be revealed on the label. Fragrance is the number-one cause of allergic reactions to skin-care products. A compound (a combination of two or more elements) made of volatile (evaporates at room temperature) chemicals that create an odor. Fragrances and perfumes are typically comprised of dozens or even hundreds of synthetic chemical compounds. A variety of chemicals give skin-care products their scent, according to the EWG. In some people, they may cause irritation. Those with sensitive skin or conditions like rosacea should choose fragrance-free products. 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.
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