AbstractThe Likens‐Nickerson concurrent steam distillation‐solvent extraction apparatus was used to obtain an essence from malt extract. The essence was submitted to combined gas chromatography‐mass spectrometry (g.c.‐m.s.), to examination by sulphurspecific and nitrogen‐specific detectors, and to sensory evaluation of the components eluted from gas chromatographic capillary columns. Some 33 compounds were identified by direct examination by g.c.‐m.s., another 14 by trapping and re‐injection, which provides an efficient method of concentration, and a further six, which had not been previously identified due to interference from the solvent peak, by the use of charcoal adsorption traps. Results indicate that several compounds need to be combined to simulate malt flavour. The odour contributions of several components are discussed.