Since the beginning of the sapiens species, hunter-gatherers used the fragrances and flavors available from natural sources for their survival. Until the 19th century, humanity expanded this knowledge and used fragrances for different purposes. With the development of modern synthetic organic chemistry in the early 19th century, synthetic fragrances began to expand, but did not entirely replace natural ones, and today the public prefers renewable products from natural sources. Despite the lower cost of fragrances from artificial sources, natural sources continue to provide fragrances that are unique, especially with regard to essential oils. In the composition of fragrances, chemical compounds of the terpene class stand out, more specifically the more volatile and aromatic monoterpenes and sesquiterpenes. Natural sources of fragrances range from plants that grow in the backyard to plants that grow in the most distant places on earth. The production methods vary from the traditional harvest of wild crops, distillations and fermentation of natural substrates using the most modern chemical and biotechnological techniques. This article aims to show how much chemistry is present in the area of natural and synthetic fragrances and their applications in commercial products that continuously involve our sense of smell and often our taste. The increase in our understanding and appreciation of these substances and an activity that is eminently linked to the activities of the chemists.