A technique was pursued for the enrichment of a dried model system by exposure of the system to an atmosphere of volatile flavor compounds. As the exposure time was lengthened, the quantity of each of the flavor compounds absorbed by the freeze‐dried cream increased. Short chain methyl ketones were absorbed by the dehydrated cream in larger amounts than those determined for the higher molecular weight homologs. In these experiments the desorption, during frozen storage, of highly volatile ketones from freeze‐dried cream exposed to 2‐alkanones was greater than that obtained for the high molecular weight homologs. To compensate for the loss of highly volatile flavor constituents during prolonged storage, a dried food product could be enriched above the normal level. Following storage, residual levels of such volatiles would more closely approximate the initial concentration in the food. The application of these findings to a commercial absorption process could be of value in improving the flavor and odor characteristics of a dehydrated food, or in the fabrication of completely new synthetic foods or food an