The library of Flavour and Fragrance Compounds comprises a diverse collection of chemical compounds widely used or showing impact in food and fragrance industries to enhance sensory experiences and promote investigations. It includes naturally occurring and synthetic molecules responsible for flavours (taste and aroma) and fragrances (pleasant smells). Key flavour compounds mimic or enhance natural tastes like sweetness, umami, and bitterness, enriching food and beverages. Fragrance compounds, on the other hand, offer delicate floral, fruity, or woody notes, essential in perfumery, cosmetics, and home care products. Many compounds originate from nature—citrus oils, vanillin from vanilla pods, or linalool from lavender—while others are carefully synthesized for consistency and sustainability.

The library consists of 712 compounds and supports research and innovation, enabling precise formulation compounds with annotated flavour, odour and taste profiles.

Related terms: fragrances, taste, flavour, odour, perfume, essential oils, umami