The aroma profile is the signature of agarwood quality. It develops gradually as resin polymerizes, secondary metabolites accumulate, and microbial interactions occur. Understanding aroma helps farmers assess resin maturity and market value.
1. What Is Aroma Profile?
- Definition: The combination of odor notes produced by sesquiterpenes, chromones, and other resin compounds in agarwood.
- Purpose:
- Determines resin quality and market price
- Guides harvest timing and induction practices
- Supports branding of premium agarwood
Aroma = the tree’s chemical story of defense and healing.
2. Key Aroma Components
| Compound Type | Aroma Character | Formation Stage |
|---|---|---|
| Sesquiterpenes | Woody, balsamic, earthy | Early → mid polymerization |
| Chromones | Sweet, spicy, exotic | Mid → late polymerization |
| Oxidized derivatives | Smoky, resinous | Late stage, fully polymerized |
| Microbe-enhanced volatiles | Layered, complex notes | Mid → late stage, microbial inoculation zones |
3. Stages of Aroma Development
| Stage | Aroma Description | Farmer Observation |
|---|---|---|
| Early (0–3 months) | Faint, green-woody | Resin soft, pale yellow, minimal scent |
| Intermediate (3–6 months) | Sweet, spicy, richer | Resin medium brown, slightly firmer |
| Late (6–12 months) | Strong, complex, exotic | Resin dark brown to black, dense, aromatic |
| Mature (>12 months) | Deep, layered, high-quality | Fully polymerized, ready for harvest or extraction |
4. Farmer Tips
✔ Combine aroma observations with color and density for maturity assessment
✔ Avoid early harvesting → aroma underdeveloped
✔ Secondary induction cycles enhance complexity and depth of aroma
✔ Keep records of resin aroma for each tree/wound to track quality trends
✔ Encourage microbial-assisted induction → richer scent profile
Farmer Key Message
“Aroma tells you the resin’s story.
Faint = still growing, strong = mature.
Color, density, and smell together show when the resin is ready.”