Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas

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Abstract
“Head space” gas chromatographic analyses performed at 80°C sometimes show traces of constituents which are nevertheless known to participate strongly in the aroma of a foodstuff: the determination of the constants of volatility of organic substances dissolved in water gives evidence of the enrichment of some classes of substances in the head space surrounding the solutions. We have found that those substances which exhibit constants of volatility lower than 10 will hardly appear on the chromatograms; steam distillation under reduced pressure followed by extraction of the condensate by means of dichloromethane affords good recoveries of the latter class of steam-volatile aroma constituents. Aromagrams calculated from gas chromatographic analyses carried out on coffee, tea and milk chocolate aromas show that the information provided by the two methods is necessary to give a detailed picture of the aroma compositions.

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