A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25 DEG C, and has a vapor pressure of at least 0.01 mm Hg at 25 DEG C, a boiling point in the range of 25 to 250 DEG C, a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25 DEG C.
