1. Context
1.1 Flavor properties
An aromatic compound is a volatile, low-molar-weight molecule whose partial pressure, under normal conditions of temperature and pressure, is sufficiently high for it to be partially in a gaseous state and to provoke a stimulus on contact with the olfactory mucosa. This olfactory mucosa is made up of olfactory receptors that will perceive these aromatic molecules coming from the nose (orthonasal route) and mouth (retronasal route)
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Context
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