Volatile compounds are chemical substances that readily evaporate into the air at ordinary or cooking temperatures. In food and beverage, many volatile compounds contribute to aroma because they travel through the air to the olfactory receptors in the nose. They are found in herbs, spices, fruit, coffee, wine, roasted foods and many other ingredients.
Volatile compounds contribute to the smell of food and wine, which is a major part of flavour perception. When food is chewed, volatile molecules can travel from the mouth to the nasal cavity through the retronasal route. Different compounds may create floral, fruity, herbal, roasted, spicy, smoky or other aroma characteristics.
Heating can release volatile compounds into the air, changing the aroma of a dish. Some aromas become more noticeable as food warms, while others are lost during prolonged cooking. The rate of loss depends on volatility, temperature, time, surface area and the food matrix.
Example: adding fresh basil or citrus zest near the end of cooking helps preserve delicate aromatic compounds that may be lost during prolonged heating.
Volatile compounds readily enter the air and contribute to aroma. Non-volatile compounds remain in the food and contribute to taste, texture, colour or other properties. Both groups influence the overall eating experience.
Chef’s tip: add delicate herbs, citrus zest and some finishing aromatics late in the cooking process when their fresh aroma is important.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
