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VCF online Volatile Compounds in Food 16.3 new version

What is new in VCF14.1?

Introduction of Retention Indices and Odour descriptions

A start is made with the compilation of Kovats Retention Indices and Odour descriptions. As with the occurrences of volatile compounds these data are obtained from scientific publications. Initially data are limited to those published by Terry Acree (Kovats RI and Odour descriptions) and by Robert Adams in his book Identification of essential oil components by gas chromatography/mass spectrometry (ISBN-13: 978-1932633214). Data from other sources will be published as soon as available.

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New products

Two new products are introduced:

  • Wormwood oil (Absinth)
  • Date
Two product categories are subdivided and updated:
  • Category Cocoa
    • Fermented cocoa beans
    • Cocoa Liquor
    • Roasted cocoa beans
    • Cocoa powder
    • Cocoa butter
    • Milk chocolate
    • Dark chocolate
  • Category Olive
    • Olive oil
    • Green olive
    • Black olive
Data for these products are obtained from 80 new literature references. This resulted in 2279 new occurrences. 64 Compounds were not published earlier in the VCF database. Also 329 new synonyms are introduced.