Fragrant or spicy. / (organic chemistry) Having a closed ring of alternate single and double bonds with delocalized electrons. / (organic chemistry) Derived from benzene.

A fragrant plant or spice added to a dish to flavour it. / (organic chemistry) Any aromatic compound.

The property of having an aroma. / (organic chemistry) The property of being aromatic, i.e. having at least one conjugated ring.

In an aromatic manner.

(petrochemistry) The conversion of aliphatic components of petroleum into aromatic compounds as part of the refining process.

The state or quality of being aromatic.

plural of aromatizer

(organic chemistry) Describing any polyunsaturated cyclic compound that is not aromatic

(organic chemistry) Any compound which exhibits aromaticity.

Any vegetable used as a flavor base for cooking, usually by sweating or sautéeing. Carrots, onions, garlic, peppers, and celery are often used for this purpose.