A semiquantitative gas chromatographic micromethod for determination of higher-boiling flavor substances from liquid foodstuffs is based on vacuum steam distillation and extraction of the flavor compounds, followed by an accurate concentration of the extract to a known final volume. Method is suitable for concentrations of 5 [mu]g-10 mg/l, and a recovery of about 50[long dash]90% is obtained for compounds boiling at 100-250[degree]C at ordinary pressure.