###### Abstract  
Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic-mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages. VOCs profile; Headspace-GC/MS; beverage; fragrances; screening method +
Footnote †: journal: Applied Sciences  
Article  
A Qualitative Approach  
V.A.C. preferred to be produced synthetically, where the production costs are attractive, and the desired product yields are at their maximum, without wasting time. Depending on the chemical structure, the compounds used as flavors in drinks are volatile organic compounds (VOCs) from different classes, such as: esters [10], terpenes/terpenoids [11], alkenes [12], ketones [12], fatty acids [13], aldehydes [12], alcohols [14], aromatic compounds [15], etc. Esters are responsible for the fruity aroma of drinks and foods [10]. Pineapple (Ethyl butyrate), banana (Pentyl acetate), and apricot (Pentyl butyrate) are among the most common flavors in the composition of beverages [16]. Alkenes are very rarely found in the composition of flavors in drinks. Therefore, few alkenes are found naturally in nature: 1-octene was identified in lemon oil [17], octadecene in Mandragora autumnalis fruits [18], and 1,3-pentadiene in roasted ground coffee [19; 20]. Terpenes/terpenoids are also used as fragrances. These are universal natural products abundantly found in plants, coniferous and citrus species, flowers, and fruits. Alpha-pinene, d-limonene, and 3-carene are the most significant representatives of this class. Aldehydes and alcohols are essential flavoring compounds in many fresh and prepared food products. Alcohols offer a sweet and fruity aroma if short-chain alcohols are used, while spicy/vinous aromas are characteristic of long-chain alcohols. Compared to esters and alcohols, compounds commonly found in beverages and food due to their aroma stability, aldehydes such as acetaldehyde and benzaldehyde are used with difficulty. They are reactive and very volatile, which reduces or destroys their effect in an aroma [21]. In the detection of flavor substances in commercial beverages, gas chromatography coupled with mass spectrometry (GC/MS) has rapidly been established as an essential analysis technique [22; 23]. Headspace (HS) analysis is the most effective technique for extracting volatile organic compounds in gas chromatography. There are three types of such analyses (static, dynamic, and headspace with solid phase microextraction). Using static-HS to determine volatile organic compounds (VOCs) presents several advantages, such as short sample preparation and analysis time, allowing continuous sampling without replacing the extraction head between samples [24].