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Fragrances: An aroma-compound, also known as an odorant, aroma, fragrance, or flavor, which is a chemical compound that has a smell or odor. A chemical-compound has a smell or odor when it is sufficiently volatile to be transported to the your nose and brain (olfactory system). They can and are regularly artificial compounds unless stated otherwise.

Fragrances are regulated in the United States 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.

Aroma-compounds can be found in food, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. For example, many form biochemically during the ripening of fruits and other crops. In wines, most form as byproducts of fermentation. Also, many of the aroma-compounds play a significant role in the production of flavorants, which are used in the food-service industry to flavor, improve, and generally increase the appeal of their products.