Aroma

Aroma is a sensory property formed by the combined perception of a product’s taste and odor components. Initially developed for food, aroma is now widely used across various industries, including cosmetics and pharmaceuticals. The senses of taste and smell together contribute to the perception of aroma. There are many types of aroma, primarily used in the food industry to impart flavor and fragrance. Aromas exist for numerous products such as coconut, lemon, strawberry, and apple.

Aroma substances may be derived from natural or synthetic sources.

• Natural aroma substances are obtained through plant, animal, microbiological, physical, or enzymatic methods and impart flavor and fragrance to foods from natural sources.
• Synthetic aroma substances are produced chemically in laboratory environments.

Both types of aroma are used in accordance with legal regulations.

• Distillation: This process involves the separation of volatile compounds through heat. Plant material is vaporized, and the resulting vapors are then condensed to obtain aroma substances.
• Extraction: Aroma substances are separated from plants or fruits using appropriate solvents such as water or ethanol.
• Microbiological Methods (Fermentation): Particularly used in the food industry for producing aroma compounds. Sugars found in fruits, vegetables, and other organic materials are fermented by microorganisms, generating various aromatic compounds and by-products such as alcohols.
• Enzymatic Methods: Enzymes act as biocatalysts that accelerate the synthesis of aroma products. This method is especially applied in fruit and plant root processing. Enzymes break down aroma precursors into smaller molecules, releasing flavor and fragrance.

• Food Industry: Aroma substances are most extensively used in the food sector. To enhance flavor and fragrance, natural aromas are commonly added to confectionery, dairy products, meat products, baked goods, and instant soups.
• Cosmetics and Personal Care Industry: Plant-based aromatic products are widely used in perfumes, creams, shampoos, and lotions. In these products, aroma serves both as a pleasant scent and as a key element of brand identity.
• Pharmaceutical Industry: Natural aromas are frequently used in many medications, particularly syrups, to mask unpleasant tastes.
• Cleaning and Household Products: Natural aromas are preferred in detergents, soaps, air fresheners, and room scents.

Natural aroma substances are materials obtained from plant, animal, or microbial sources through physical, enzymatic, or microbiological methods, and are used to impart flavor and fragrance to foods. In Türkiye, the production and use of aroma substances are regulated under the Turkish Food Codex.

According to the Regulation on Aroma Agents and Food Ingredients^【1】, aroma substances are classified into three main categories: natural, nature-identical, and artificial aromas. The regulation clearly defines the sources of aromas, their methods of production, usage limits, and labeling requirements. These regulations aim to protect consumer health, prevent unfair competition, and ensure food safety.

The term “natural aroma” may only be used when the entire aroma substance is derived from natural sources. Labeling must provide accurate information reflecting the nature of the aroma. Furthermore, the production and import of aroma substances are subject to compliance checks under the Turkish Food Codex.