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 …
21 April 2015
Paper on Kovats Indices reliability
Ben Nijssen and Miriam Kort represented TNO Triskelion at the 14th Weurman Flavour Research Symposium with a presentation titled: The reliability of Kovats Indices for identification
The presentation was based on experiences and data …
2 September 2014
Meet us at te Weurman Flavour Research Symposium
Between 15th and 19th September the 14th Weurman Flavour Research Symposium will take place in Cambridge, UK. (www.weurman2014.com
Ben Nijssen and Miriam Kort will represent TNO Triskelion at this symposium with posters titled “Flavour reduction of hydrolysed proteins” and “The …
12 July 2014
Version VCF 15.2 released
This new version brings detailed information on Kovats Retention Indices. All RI values from cited literature references give a better insight into the accuracy of the results and of a good estimate of the average value.
See What is new in VCF 15.2?
for more details.
5 July 2014
New version VCF 15.2 is coming
Many of you may have noticed that we changed the Kovats Retention Index search facility. The slider mechanism for selecting RI values was technically vulnerable and not user friendly with responsive and mobile environments.
This is a prelude to the new version VCF 15.2, which will be introduced next week.
Until now, only average RI …
21 March 2014
Change in Kovats Retention Index display
From now on, Kovats RI data for each column are displayed ordered by their numerical value. Hence, reading of the data is more user friendly.
Odor values, if present, are shown along the RI values. For analysts performing GC-sniff this can be a valuable tool to identify compounds on the basis of their odor characteristics.
11 January 2014
What is new in VCF 15.1
This release is mainly aimed to improve the user interface and adapt the design to modern hardware like tablets and smart phones.
New software allows us to offer you more information and faster database access. We will use the new platform to add more functionality in the near future.
The new design of the website offers easy …
2 September 2013
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. …
25 January 2013
Version VCF 14.1 released
Besides new and updated product data, new compounds and literature, this version VCF 14.1 includes Kovats Retention Index data from various sources. Data are summarized for 4 types of gas chromatographic columns (in increasing polarity): DB-1, DB-5, DB-17 and DB-Wax.
When available, odor values will also be presented.
25 January 2013
What is new in VCF 14.1?
Introduction of Retention Indices and Odor descriptions
A start is made with the compilation of Kovats Retention Indices and Odor descriptions. As with the occurrences of volatile compounds these data are obtained from scientific publications. Initially data are limited to those published by read more
20 January 2013
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 …
9 January 2011
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 …