ABSTRACT
Volatile compounds released from foods are monitored to determine composition, quality, and safety of the product. The very nature of food, a complex mixture of proteins, carbohydrates, and fats, results in a continuous change in the formation of the volatile compounds generated by the food over time. The application of heat during the cooking process, with variable amounts of oxygen and moisture present, greatly affects the volatile composition of a food sample. The volatile composition may become more complex with time as labile compounds react to form new compounds. The presence of some compounds at concentrations as low as the parts per billion range can have a major impact on the overall flavor and acceptability of food. Geosmin and methylisoborneol can be detected in water at the parts per trillion range (1). For these compounds, the human nose is more sensitive than current analytical instrumentation.
