Aromatic character is used in the study of dissolved organic matter, from mineral soils, or organic soils, to use as an assay to whether or not dissolved organic carbon in the water is labile, a ready source of energy, or is from a relatively old source of carbon (recalcitrant).
Aromatic characteristics are applied in studying dissolved organic matter derived from mineral or organic soils to identify if the dissolved organic carbon in water is readily metabolizable or stems from a more aged carbon source.