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isolation, quantification, and characterization of key aroma compounds. In general, the quantity of volatile compounds in foods is extremely low, and only a limited number of these volatiles are important for aroma. This makes analysis and identification of flavours difficult due to stability, the formation of artefacts or, for example, when they are present at very low concentration but contribute considerably to the aroma. Consequently, aroma analysis requires a delicate and gentle procedure and should be carried out stepwise. Indeed, conventional extraction methods such as Soxhlet, SFE, etc. are not suitable and often gives incorrect values. This course aims to provide participants with the necessary knowledge in flavour analyses and to help them develop their analytical laboratory skills in the field of flavours composition in foods, enhancement of flavour profiles, identification of off-flavors and flavour discovery in general.