The aroma is the sensory characteristic of a food or a natural compound,
deriving from the gustatory detection of a specific odor. While an odor is
perceived directly through the nose, the aroma is detected retronasally with
the mediation of the mouth (for example: the smell of pear is felt in the nose
during inhalation, whereas the aroma of pear is felt in the mouth while exhaling
after swallowing). The typical aroma of a food, of a spice, or of an aromatic
plant is conferred by certain chemical substances naturally present in them, or
by the odorous molecules they contain. In the food industry, in order to
reproduce, standardize or strengthen certain aromas, natural substances or
substances produced by chemical synthesis are added to foods. Such substances
can be defined with the term flavourings, or more precisely, aromatizing agents.
(source: Wikipedia)
(Selection 2026)