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 12.1 released

The new version VCF 12.1 is ready.

The molecular structures are shown in this version on the page with compound details. Especially with large molecules, it can be worthwhile to click on the structure (an enlarged picture will be shown). The introduction of the molecular structures is still in progress. The structures are derived from several public sources, some errors may occur.

The EU-Flavis numbers are updated as of December 2009 and synchronized with existing VCF and/or FEMA compounds.

When you notice errors, please inform us.

In this VCF 12.1 version the following product categories are introduced or updated:

• Macadamia nut, 2 products
• Walnut, 7 products
• Chestnut, 6 products
• Pistachio nut (Pistacia vera) 2 products
• Pistachio oil (Pistacia vera) 4 products
• Mastic (Pistacia lentiscus) oil, 9 products
• Turpentine (Pistacia terebinthus) oil, 4 products
• Pistacia atlantica oil, 4 products
• Pistacia palaestina oil, 3 products

Approximately 2400 new occurrences are found, and 77 new compounds.