Determination of volatile alcohols and aldehydes

The analysis of volatile alcohols and aldehydes allows for the quantification of volatile organic compounds (VOCs) produced by fermentation, oxidation, or degradation processes. These molecules play a key role in the aromatic profile, sensory quality, and stability of products. Their presence or changes are often used as indicators of freshness, maturity, or oxidative contamination.

The analysis is performed by gas chromatography with flame ionization detection (GC-FID) or by gas chromatography coupled with mass spectrometry (GC-MS), depending on the required sensitivity and accuracy. These techniques are particularly well-suited to the identification and quantification of volatile compounds in food, plant, or cosmetic matrices.

Principle and operation of the method

The sample is first prepared to isolate the volatile fraction—usually by headspace analysis. This step concentrates the volatile compounds before they are injected into the chromatograph.
The separation of alcohols and aldehydes is then performed by GC-FID or GC-MS.

• GC -FID enables reliable quantification of carbon-based compounds thanks to its sensitivity and linearity.
• GC -MS offers precise structural identification by comparing mass spectra to reference databases.

These methods make it possible to detect both light alcohols (methanol, ethanol, butanol) and aldehydes formed by oxidation (hexanal, nonanal, benzaldehyde, etc.).

Analytical performance and related analyses

The determination of volatile alcohols and aldehydes is a sensitive and reproducible method, suitable for a variety of matrices such as wines, juices, essential oils, plant extracts, or cosmetic products.
It allows:

• to assess the freshness and oxidative stability of a product,
• to identify markers of fermentation or spoilage,
• and to characterize the overall aromatic profile.

For a complete study of the volatility profile, this analysis can be combined with:

• the dosage of volatile esters ,
• or even the dosage of terpenes and aromatic compounds.

These additional analyses make it possible to determine the olfactory signature of a product and to optimize manufacturing or preservation processes.

Applications and areas of use

The measurement of volatile alcohols and aldehydes is used in many fields:

• Human food : quality control of wines, juices, oils, flavorings and fermented products to guarantee freshness and conformity.
• Nutraceuticals : evaluation of the oxidative stability of natural extracts and concentrated formulations.
• Plants and plant extracts : characterization of volatile profiles for the standardization of botanical extracts and essential oils.
• Cosmetics : control of the stability and olfactory aging of perfumes and aromatic formulations.

These analyses are essential to detect alterations related to oxidation, fermentation, or microbiological contamination.

The advantages of the YesWeLab service

YesWeLab collaborates with a network of expert partner laboratories in chromatographic and physicochemical analyses, accredited to ISO 17025 and COFRAC. Each sample is entrusted to the laboratory best suited to the matrix (food, plant or cosmetic) and the most relevant analytical method (GC-FID, GC-MS).

Thanks to its digital analysis platform, YesWeLab simplifies the management of your analyses: requesting quotes, sending samples, tracking, and receiving results online. Since 2020, numerous manufacturers, distributors, and formulators have trusted us for their VOC analyses and product quality monitoring.

For any specific needs in the measurement of volatile alcohols and aldehydes, contact our scientific team to obtain a personalized quote and support tailored to your needs.