The phrase "aroma substances" is correct and usable in written English.
It can be used in contexts related to food, fragrance, or chemistry, where specific compounds that contribute to aroma are being discussed.
Example: "The recipe calls for various aroma substances to enhance the flavor profile of the dish."
Alternatives: "aromatic compounds" or "fragrance ingredients".
Hot water also cooks as it extracts, forcing chemical reactions that transform some of the extracted substances into other things, and driving some aroma substances out of the liquid.
Plant isoprenoids are also commercially important as aroma substances for food, beverages, and cosmetics, as vitamins, natural insecticides, solvents, and as rubber and gutta-percha.
Then subsequently the aroma substances are converted to volatile components.
The most important explanatory variables affecting the synthesis of aroma-active substances of S. pastorianus var.
The flavor and aroma of these substances compliment hibiscus tea for three different delicious combinations.
We've grown so used to this kind of vino lingo that we rarely question its underlying assumption: that there is something illuminating or useful in comparing the aromas of wine to the aromas of other substances.
This process reduces the amount of water in the grapes, concentrating the sugar content, aromas, and other substances.
They contain valuable substances (mainly aromas and proteins) that can be recovered, thereby significantly lowering treatment cost and offering a commercial gain for the food industry.
A Japanese study published in January suggested that crushing the leaves will give leaf enzymes the chance to gradually convert the aldehydes into other substances with no aroma.
Recent scientific studies have shown that the presence of various minerals in soil has no direct impact on wine flavors and aromas, except perhaps by reacting with yeast substances that produce flavor sensations.
Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes.
