Volatile

Volatile is a term that refers to chemical compounds that readily vaporize at relatively low temperatures, commonly known as volatile organic compounds (VOCs). These are responsible for the aroma and much of the flavor profile of food, as they can be detected by the olfactory system when released into the air.

VOCs include aldehydes, alcohols, ketones, esters, and terpenes, among others, produced naturally or during food processing. Heating food increases the volatility of these compounds, intensifying aroma and sometimes producing new flavors through chemical reactions such as the Maillard reaction.

Oxidation can alter the composition of VOCs, leading to flavor deterioration (e.g., rancidity in fats) or development of off-odors. Volatile compounds play an essential role in sensory perception and are critical to food quality assessment, product formulation, and shelf-life determination.