Dosage of aromas and volatile aromatic molecules

The analysis of volatile aromatic compounds is essential for characterizing the sensory and organoleptic profile of a product. These molecules, often present in trace amounts, are responsible for the aromas, freshness, and olfactory signature of foods, beverages, plant extracts, or flavored products.

The analysis of aromas and volatile compounds not only allows for the evaluation of a product's quality and authenticity, but also for the identification of any alterations or oxidations that could affect its sensory appeal. This analysis is widely used in the food, nutraceutical, medicinal plant, and essential oil sectors.

Objectives of the analysis

The dosage of volatile aromas aims to:

• Identify and quantify the molecules responsible for the aromatic signature of a product (esters, aldehydes, alcohols, terpenes, etc.).
• Evaluate the stability and evolution of aromas during storage or processing.
• Control the quality of natural extracts, essential oils or synthetic flavorings.
• Compare the aromatic profile of different plant sources or production batches.
• Detect the presence of undesirable compounds, markers of oxidation or contamination.

Analytical methods

The analyses are carried out by gas chromatography, with or without coupling to mass spectrometry.

Gas chromatography with flame ionization detection (GC-FID)
allows for the quantification of volatile compounds according to their retention profile. It is suitable for the routine control of aromas, essential oils, and aromatic formulations.

Gas chromatography coupled with mass spectrometry (GC-MS)
is the reference method for the structural identification and precise quantification of volatile compounds, even in trace amounts. Extraction of volatile compounds is often performed by solid-phase microextraction (SPME) or static or dynamic headspace extraction , ensuring a faithful representation of the overall olfactory profile.

Compounds analyzed

Depending on the matrix and method, the targeted chemical families may include:

• Aromatic aldehydes and ketones (hexanal, nonanal, benzaldehyde…)
• Volatile alcohols (1-hexanol, 2-phenylethanol…)
• Fruity esters (acetates, butyrates, propionates…)
• Volatile acids (acetic, butyric, hexanoic…)
• Terpenes and sesquiterpenes (limonene, linalool, menthol, β-caryophyllene…)
• Lactones, pyrazines, furans and sulfur compounds

Affected matrices

• Essential oils, aromatic extracts, distillates
• Fermented drinks, juices, wines, beers, spirits
• Processed food products (dairy products, confectionery, prepared meals)
• Plant extracts and nutraceutical ingredients
• Flavored products of animal or vegetable origin

Industrial applications

The analysis of aromas and volatile compounds applies in particular to:

• Sensory characterization of finished products.
• The development and control of aromatic formulations.
• The stability study of natural or encapsulated flavors.
• Monitoring fermentation, roasting or distillation processes.
• Quality control and verification of authenticity of products with an indication of origin (e.g., wines, honeys, olive oils).

Recommended Related Analyses

For a comprehensive approach to sensory and chemical profiling, YesWeLab recommends:
Limonene analysis – for identifying dominant terpenes in citrus and essential oils.
Menthofuran analysis – for monitoring volatile compounds in mint oils.
Total phenolic compound analysis – to correlate the aromatic profile with antioxidant activity.
Methyleugenol analysis – for detecting potentially regulated aromatic compounds.

Why choose YesWeLab?

YesWeLab collaborates with partner laboratories specializing in volatile analysis and sensory chemistry, accredited to ISO 17025 and equipped with the most advanced GC-FID and GC-MS technologies. Our experts support manufacturers in interpreting aromatic profiles and validating regulatory compliance.

Our digital platform allows you to centralize your requests, track samples, and view your analytical results online. We adapt the protocols to each matrix and your objectives: quality control, product development, certification, or traceability.