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VCF online Volatile Compounds in Food 16.3 new version

List of new Odour and Flavour references.

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Overview of new OFTV references in VCF version 16.3.

  Reference
1. J. Agric. Food Chem. 61 (2013) 9583-9593; B. Willner, M. Granvogl, P. Schieberle
Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept
2. J. Agric. Food Chem. 64 (2016) 637-645; L. Franitza, M. Granvogl, P. Schieberle
Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach
3. J. Agric. Food Chem. 64 (2016) 1318-1325; M. Floch, S. Shinkaruk, P. Darriet, A. Pons
Identification and organoleptic contribution of vanillylthiol in wines
4. J. Sci. Food Agric. 96 (2016) 848-858; C.Brunschwig, S. Rochard, A. Pierrat, A. Rouger, P. Senger-Emonnot, G. George, P. Raharivelomanana
Volatile composition and sensory properties of Vanillaxtahitensis bring new insights for vanilla quality control
5. J. Agric. Food Chem. 61 (2013) 2933-2942; S. Poehlmann, P. Schieberle
Characterization of the aroma signature of Styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science
6. J. Agric. Food Chem. 64 (2016) 627-636; G. Pollner, P. Schieberle
Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach
7. J. Agric. Food Chem. 63 (2015) 1948-1956; V. Uselmann, P. Schieberle
Decoding the combinatorial aroma code of a commercial cognac by application of the sensomics concept and first insights into differences from a German brandy