Introducing Kovats Retention Indices

In version VCF 14.1 of this database, Kovats retention indices were introduced for compounds on four types of GC-columns. Since then, new data were added daily and directly shown to the users. Retention indices are already found for more than 3000 compounds. The data are obtained from publications with reliable identified compounds. Approximately 16.000 indices are compiled. To the users of this database the average values are shown. Occasionally, estimated values are given which are indicated as […]. Values too far from the average or expected values, are indicated as …? Collecting data from different sources enhances the reliability of the presented values greatly. The data can be found by using the “Retention Index” menu button on the left side of the screen, choosing one of the four types of columns and giving a selected region of retention indices. Also, Kovats retention indices are shown, when available, with the detail information of a compound.

Also new in version VCF 14.1 is the description of the odor for specific compounds. Again, these characteristics are updated daily. Until now the odor descriptions for almost 1000 compounds are given. Often several odors per compound, resulting in a present total of 2600 odor descriptions.

50 Years Volatile Compounds in Food

Formerly known as 'Lists of Volatiles (LOV)' Dr. C. Weurman started the compilation of volatile compounds in food in 1963. He was head of the Aroma department of the 'Central Institute for Food Research' at TNO (Netherlands Organisation for Applied Scientific Research). Convening every three years, the Weurman Flavour Symposium has become one of the most important international meetings for reporting recent discoveries in flavour sciences. It keeps flavour chemistry at the core while addressing the other scientific areas used to study flavour. The 14th Weurman Flavour Research Symposium will take place at Queens' College, Cambridge, UK. Scheduled events will be held between the 15th and 19th of September, 2014. (www.weurman2014.com).

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Introduction to Volatile Compounds in Food

The VCF database contains information on published volatile compounds which have been found in natural (processed) food products.
The information is continually updated.

The database can only be consulted on basis of subscription. If you want more information on the content of this database see our VCF Usage Guide.

VCF-online is part of TNO Triskelion

VCF-online is one of the activities of the analytical chemistry department of TNO. TNO is an independent research organisation, located in the Netherlands, whose expertise and research make an important contribution to the competitiveness of companies and organisations, to the economy and to the quality of society as a whole.

The activities in the field of analytical chemistry are transfered into TNO Triskelion. The mission of TNO Triskelion is to guarantee the quality and safety of food ingredients, chemical substances and medicines, using the slogan ‘confidence in your products is our mission’. The majority of the turnover comes from customers in other countries. TNO Triskelion BV employs around 200 people. Read more...