Introduction to Volatile Compounds in Food

The VCF database contains information on volatile compounds which have been found in natural (processed) food products.
The information is continually updated.
VCF Online can only be consulted on basis of subscription.

News

16 July 2025

VCF Online — Where Science Meets Flavor.

VCF was founded in 1963, but our editorial team now updates the content on a weekly basis. As a result, the number of food products described has nearly doubled over the past five years — VCF Online now features 1,802 products.

12 July 2025

Continuously Curated. Scientifically Trusted.

The depth of information on the products in VCF Online is steadily expanding. Since 1963, our scientific editors have reviewed and analyzed over 6,700 research articles, extracting the most relevant insights. And every week, new studies are added to keep the database up to date and ahead of the curve.

10 July 2025

Over 13,000 Volatile Compounds Across 18 Chemical Classes

Over 13,000 Volatile Compounds Across 18 Chemical Classes For every product, VCF Online lists all known volatile compounds, grouped in chemical classes such as esters, aldehydes, hydrocarbons, acids, and alcohols. Each compound must be confirmed by at least two independent analytical techniques (e.g., GC-MS and retention time) to be included.

7 July 2025

165,000+ Compound Occurrences, Fully Referenced

Every data point in VCF Online is sourced from the scientific literature. Since 1963, our editorial team has reviewed over 6,700 publications, extracting only high-quality, non-redundant data. Reviews, original research, and comparative studies are carefully evaluated and continuously added.

27 January 2020

New owners

On December 20, 2019, BeWiDo became the owner of VCF online. The previous owner Triskelion re-evaluated its strategy and in its future plans, VCF online did not fit anymore.

BeWiDo is owned and operated by William van Dongen and Bert Wiggers. William has a Ph.D. in analytical organic chemistry and a long scientific history in … read more

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