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VCF online Volatile Compounds in Food 16.4

List of new Odour and Flavour references.

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Overview of new OFTV references in VCF version 16.4.

  Reference
1. J. Agric. Food Chem. 64 (2016) 9041-9053; L. Franitza, M. Granvogl, P. Schieberle
Influence of the production process on the key aroma compounds of rum: from molasses to the spirit
2. Food Chem. 132 (2012) 1436-1441; J.A. Pino, S. Tolle, R. Gök, P. Winterhalter
Characterisation of odour-active compounds in aged rum
3. J. Agric. Food Chem. 65 (2017) 2776-2783; V. Mall, P. Schieberle
Evaluation of key aroma compounds in processed prawns (whiteleg shrimp) by quantitation and aroma recombination experiments
4. J. Agric. Food Chem. 64 (2016) 8388-8396; J. Wagner, M. Granvogl, P. Schieberle
Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of molecular sensory science
5. J. Agric. Food Chem. 65 (2017) 132-138; J. Wagner, P. Schieberle, M. Granvogl
Characterization of the key aroma compounds in heat processed licorice (Succus liquiritiae) by means of molecular sensory science