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VCF online Volatile Compounds in Food 16.5 new version

List of new Odour and Flavour references.

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Overview of new OFTV references in VCF version 16.5.

  Reference
1. Flavour Fragr. J. 31 (2016) 438-441; K. Jung, O. Fastowski, K-H. Engel
Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrum L.) berries
2. J. Agric. Food Chem. 64 (2016) 8179-8190; E. Ortner, M. Granvogl, P. Schieberle
Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science
3. J. Agric. Food Chem. 65 (2017) 9287-9296; P.C. Schmidberger, P. Schieberle
Characterization of the key aroma compounds in white alba truffle (Tuber magnatum pico) and Burgundy truffle (Tuber uncinatum) by means of the sensomics approach
4. Food Chem. 212 (2016) 739-748; Z-X. Han, M.M. Rana, G-F. Liu, M-J. Gao, D-X. Li, F-G. Wu, X-B. Li, X-C. Wan, S. Wei
Green tea flavour determinants and their changes over manufacturing processes
5. J. Agric. Food Chem. 65 (2017) 8913-8922; S. Nörenberg, C. Kiske, B. Reichardt, V. Andelfinger, A. Pfeiffer, F. Schmidts, W. Eisenreich, K-H. Engel
Analysis and sensory evaluation of the stereoisomers of a homologous series (C5-C10) of 4-mercapto-2-alkanols
6. J. Agric. Food Chem. 63 (2015) 3660-3668; H. Fan, W. Fan, Y. Xu
Characterization of key odorants in Chinese Chixiang aroma-type liquor by GC-olfactometry, quantitative measurements, aroma recombination, and omission studies
7. J. Agric. Food Chem. 62 (2014) 5796-5804; W. Gao, W. Fan, Y. Xu
Characterization of the key odorants in light aroma type Chinese liquor by GC-olfactometry, quantitative measurements, aroma recombination, and omission studies
8. J. Agric. Food Chem. 59 (2011) 8331-8337; H. Du, W. Fan, Y. Xu
Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors
9. Eur. Food Res. Technol. 239 (2014) 813-825; X. Wang, W. Fan, Y. Xu
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by GC-O, chemical quantitative and odor activity values analysis
10. J. Agric. Food Chem. 65 (2017) 5690-5699; R.J. Cannon, N.L. Curto, C.M. Esposito, R.K. Payne, A.J. Janczuk, D.O. Agyemang, T. Cai, X-Q. Tang, M.Z. Chen
The discovery of citral-like thiophenes in fried chicken
11. J. Agric. Food Chem. 65 (2017) 123-131; S. Sha, S. Chen, M. Qian, C. Wang, Y. Xu
Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace SPME-AEDA, with special emphasis on sulfur-containing odorants