So-called because of their generally pleasant odour, aromatics consist of a basic hydrocarbon group comprising most organic chemicals thus far synthesized. The most common aromatics are benzene, toluene and xylene. The aromatics as a group form one of the three major classifications of hydrocarbons derived from crude oil: the other two are paraffins and naphthenes.

organic compounds containing at least one ring of 6 carbon atoms and 6 hydrogen atoms.

Group of hydrocarbons of which benzene is the parent. They are called "aromatics" because many of their derivatives have sweet or aromatic odors.

class of hydrocarbons that have at least one benzene ring as part of their structure. Generally describes benzene and benzene derivatives. These products are used as components of unleaded gasolines and as feedstocks for petrochemicals such as cyclohexane and paraxylene, both of which are used in end products like nylons and polyesters.

The aromatic herbs have a strong and often pleasant odour and can stimulate the digestive system. They are often used to add aroma and taste to other medicines.

Carbon compounds whose structure is based on rings of carbon.

Hydrocarbons that have at least one benzene ring as part of their structure. Aromatics include benzene, toluene and xylenes.

Fragrant herbs used in potpourris, sachets, oils, scented candles, perfumes, etc. The following herbs are classified as aromatics: acacia flowers, angelica root, anise seed, bugle, burdock, calamus root, caraway, cardamom seeds, cinnamon, clove, coriander, honeysuckle, lavender, lemon verbena, lilac blossoms, mace, mint leaves, nutmeg, orange blossoms and leaves, orris root, rosemary, rose petals, southernwood, saint John's wort, sweet pea, violet, and wintergreen.

A type of solvent based on benzene ring molecules. Aromatics are often used as diluents. Example are benzene, xylene, and toluene.

Herbs which emit a fragrant smell and produce a pungent taste. Used chiefly to make other medicines more palatable.

have a grateful smell and an agreeable pungent taste.

hydrocarbons with an unsaturated ring structure, e.g. benzene.

Hydrocarbons with a ring structure, generally with a distinctive aromatic odour, and good solvent properties

compounds produced by the fractionation of petroleum above 80° Celsius. The most important aromatics are benzene and toluene, which are used as chemical feedstocks and in gasoline production.

The name "aromatics" is derived from their rather pleasant odour. The chemical may, however, be carcinogenic. Refers to petroleum products which have a ring molecular structure. Aromatics tend to burn with black, smoky flames. Benzene, toluene and xylene are the principal aromatics

Hydrocarbons characterized by having at least one benzene ring and known as aromatics because of their distinctive, sweet odor. Common aromatics include toluene and xylene.

Hydrocarbons characterized by unsaturated ring structures of carbon atoms. The basic ring has six carbon atoms and is shaped like a hexagon. Some heavier aromatics with two or more hexagonal rings with common sides (polycyclic aromatics) are also present in gasoline; some are formed during combustion. Some aromatics are ozone forming; some are toxic. Benzene and polycyclics are toxic; xylenes and some of the more complex aromatics are active ozone formers. Commercial petroleum aromatics are benzene, toluene, and xylene.

Hydrocarbons based on the ringed six-carbon benzene series of related organic groups. Benzene, Toluene and Xylene are the principal aromatics, commonly referred to as the BTX group. They represent one of the heaviest fractions of gasoline.

Common name of hydrocarbon compounds whose molecules form a ring or rings, including BTX. The workd is derived from "aroma" meaning sweet smell

A type of hydrocarbon, such as benzene or toluene, added to gasoline to increase octane. Some aromatics are toxic.

One of the three principal groups or series of hydrocarbon compounds that occurs naturally in crude oil. New formulations of gasoline with increased octane levels often contain increased amounts of aromatics.