Volatile aroma loss is the reduction of aroma intensity when volatile compounds evaporate or are altered during processing, heating, storage or exposure to air. In cooking, prolonged high heat can drive off delicate aromas from herbs, spices, wine, citrus and other ingredients. The degree of loss depends on the compound, temperature, time, surface area and food matrix.
Volatile compounds have different boiling points and vapour pressures. As a preparation heats, some compounds move into the surrounding air and are no longer present at the same concentration in the food. Oxygen, light and storage time can also change or degrade certain aroma compounds.
Example: the floral aromas of a Muscat or Riesling may be diminished if the wine is boiled for a long time, while a short poaching liquid may preserve more of its fresh character.
Add delicate herbs, citrus zest and finishing aromatics near the end of cooking. Use controlled heat and avoid unnecessary prolonged boiling. When appropriate, reserve a small amount of fresh aromatic ingredient for finishing. Adding wine at the end can contribute fresh aroma, but it also adds alcohol and raw wine character and must suit the dish.
Chef’s tip: volatile aroma loss is not always undesirable; cooking can remove harsh raw notes and develop new flavours. The goal is to control the process according to the intended dish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
