The Aromate Experience: A Fragrant Culinary Adventure

Aromat is a food seasoning invented in Switzerland in 1952. It is a powdered, light yellow condiment with a variety of ingredients, including monosodium glutamate, iodized salt, yeast extract, and vegetable oils. While Aromat is commonly used in Swiss cuisine, the term aromate can also refer to adding an aroma or fragrance. In chemistry, aromaticity describes the chemical property of cyclic, typically planar molecular structures with pi bonds in resonance, which gives them increased stability compared to other compounds.

Aromate's etymology

The word "aromate" is derived from the Latin word "arōmatem", which means "spice" or "herb". The Latin word itself has roots in the Ancient Greek word "ἄρωμα" (transliterated as "árōma"), which refers to a seasoning, spicy and/or fragrant smell.

The word "aromate" in French refers specifically to a seasoning, herb, or spice with a strong and pleasant odour. This meaning is consistent with its etymological roots, as it retains the core idea of a substance with a pleasant fragrance, particularly in the context of spices and seasonings.

The broader family of words related to "aromate" is extensive. The word "aroma", for instance, is also derived from the same Ancient Greek root and carries a similar meaning, referring to a smell, especially a pleasant, spicy, or fragrant one. The word "aromatic", which means "having a pleasant smell", is also related, deriving from the Greek "aromatikos", meaning "sweet spice".

These words have been borrowed and adapted into various languages, including Latin, French, English, Indonesian, Italian, Norwegian, and Spanish, reflecting the universal importance of spices and pleasant fragrances across cultures.

Aromate's use as a verb

Aromate can be used as a verb to mean "to add aroma". For example, "Please aromate the room". The term is historically related to the concept of having an aroma, but it has a distinct meaning in chemistry.

In chemistry, aromaticity refers to the chemical property of cyclic (ring-shaped), typically planar (flat) molecular structures with pi bonds in resonance. These molecules have delocalized electrons, which gives them increased stability compared to other compounds. Aromatic rings are very stable and do not break apart easily.

The term aromaticity is often used informally to refer to benzene derivatives, as these are the most common aromatic compounds. However, many non-benzene aromatic compounds exist, such as the double-ringed bases (Purine) found in RNA and DNA.

Aromat, the food seasoning

Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. It was originally called "Pflanzenextrakt", which means plant extract in German.

Aromat is an all-purpose savoury seasoning that can be used just like salt and pepper. It can be used while cooking or as a condiment at the table. It is perfect for use with vegetables, rice, pasta, salads, or meat. It can be sprinkled on sandwiches, burgers, and salads, or rubbed into the surface of meat before roasting or grilling.

The ingredients in Aromat vary by market but include the flavour enhancer monosodium glutamate, yeast extract, wheat or corn flour, trans fat (partially hydrogenated vegetable oil), and various herbs, spices, vegetable extracts, and other flavourings.

Aromat seasoning is available in different sizes, including 3-ounce, 90-gram, and 1000-gram packs. It can be purchased online from retailers such as Amazon and Swissmade Direct.

Aromaticity in chemistry

Aromaticity is a property of certain cyclic and planar molecules with resonance bonds that exhibit greater stability than other connective or geometric arrangements within the same kind of atoms. Aromatic molecules are very stable and do not break easily.

Rules for Aromaticity

• The compound must be cyclic, i.e., it must contain a ring of atoms.
• The compound must be planar, i.e., all the molecules must lie in the same plane.
• The compound must have complete delocalization of pi electrons in the ring.
• The compound must follow Huckel's rule (4n+2, where n=0 or any positive integer).

Aromatic Compounds

Aromatic compounds are essential in the field of biochemistry and are produced worldwide every year in the form of polymers and chemicals such as nylon and polyester. Aromatic compounds are also important in the biochemistry of all living things. For example, the four kinds of aromatic amino acids called histidine, tryptophan, phenylalanine, and tyrosine serve as the 20 basic types of building blocks of proteins.

Aromate synonyms

Aromate is a French word meaning a herb, spice or seasoning, especially one with a strong, pleasant odour. It is borrowed from the Latin "arōmatem", which is itself derived from the Ancient Greek "árōma". Aromaticity, in chemistry, refers to a molecular structure with pi bonds in resonance, which gives it increased stability.

Synonyms for aromate include:

• Épice (French)
• Condiment (French)
• Spice (English)
• Seasoning (English)
• Herb (English)

Aromate can also be used as a verb, meaning "to add aroma". In this context, synonyms could include "to season" or "to fragrance".

Frequently asked questions