Although hundreds of flavor compounds are known in beer, their individual relative impacts to the overall flavor is often not appreciated. A GC/Olfactometry sniff port session of beer headspace is an enlightening experience that gives the analytical flavorist insight into the importance of individual flavor notes. The most difficult part of doing GC/O flavor work comes after the sniffing. It is communicating what one sniffs to others in a way that can actually be useful. One way to share GC/O information is by recording flavor character and intensity data using the headspace aroma dilution analysis technique. A ranking of the intensities of the different flavor characters is obtained and displayed graphically. The results of this type of analysis on beer show that several high ranking flavors are due to trace concentration level compounds. Two compounds that fall into the trace category are beta-damascenone and 4-aminoacetophenone. Not only do these two compounds have high intensity, but they also have unique flavor characteristics that contribute significantly to beer's overall flavor. Shown in this study are the results of the GC/O aroma dilution analysis and quantitative analysis of the two compounds in a variety of beers. Also presented are results for these compounds in other foods and beverages since the two compounds are widely distributed in nature. The aroma detection and aroma dilution analysis of the two title compounds are done on a single instrument equipped for multidimensional gas chromatography olfactometry. This instrument permits high GC resolution of the trace compounds without sacrificing high sensitivity. Trace level quantitation is also done on the same high GC resolution instrument using an integrated mass spectrometer detector.