Significance of Volatile compound
A volatile compound is defined as a substance that can easily vaporize at room temperature and is prevalent in various contexts, such as food flavoring and essential oils. These compounds, like diacetyl and various terpenes, contribute significantly to the aroma and flavor characteristics of plants. They are important for both culinary uses and therapeutic effects, often analyzed using methods like gas chromatography. Volatile compounds are integral to the scent and properties of numerous organic substances.
Synonyms: Flammable compound, Explosive material
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The concept of Volatile compound in scientific sources
Volatile compounds are substances that easily evaporate at low temperatures, contributing to aroma and bioactivity in plant extracts, and have specific applications in food flavoring and lyophilization processes where they may be lost.
From: World Journal of Pharmaceutical Research
(1) Compounds in green coffee that can easily evaporate and impact aroma and flavor.[1] (2) Organic chemicals that can easily vaporize and are found in crude extracts of Salvadora persica, which may contribute to its medicinal properties.[2] (3) Chemical substances produced during the heating process of black cumin seeds, analyzed for changes in content based on processing methods.[3] (4) Chemical compounds that readily evaporate and can contribute to the aroma and flavor of food.[4] (5) Substances that may be removed during the high vacuum process in freeze drying, potentially affecting product efficacy.[5]
From: International Ayurvedic Medical Journal
(1) Chemical constituents of essential oils characterized by their ability to evaporate quickly and contribute to fragrances.[6]