Flavours and fragrances: Characteristics
Why one wrong isomer can ruin a batch of flavour
What this tab covers The physical and chemical properties that set its grade, price and uses, with the commercial grades and the standards that define them.Odour and taste profile, purity, stability in the product base and regulatory status sell an ingredient. Isomer purity matters: l-menthol cools, other isomers do not. Natural status matters for labelling and price.
Properties that matter commercially
| Property | Value / specification | Why it matters | Source |
|---|---|---|---|
| Odour or taste profile | assessed by panels against reference standards | Defines fit to a brief | indicative |
| Isomeric and chemical purity | e.g. l-menthol for cooling; vanillin food grade (indicative) | Off-notes from impurities reject a batch | indicative |
| Natural vs synthetic status | fragrance synthetic 62.4%, natural 37.6% of value; flavours nature-identical 42.5%, natural 32.8%, artificial 24.7% (IMARC 2025) | Natural labels command a premium | IMARC 2025 |
| Stability | tested in detergent, soap or food base | Fragrance must survive alkali, bleach and heat | indicative |
Commercial grades
- Food-grade flavours (natural, nature-identical, artificial)
- Fine fragrance compounds
- Consumer product fragrances
- Essential oils and oleoresins
- Aroma chemicals (vanillin, menthol, linalool, citral, musks)