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Abstract
This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.
