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VCF online Volatile Compounds in Food 16.4 new version

55 new references in VCF version 16.4
72 new product - reference combinations
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Alcoholic Beverages > 20% alc. — PEAR BRANDY
1. * J. Agric. Food Chem. 64 (2016) 9515-9522; B. Zierer, P. Schieberle, M. Granvogl (Bartlett pear and Bartlett pear brandy)
Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy
Alcoholic Beverages > 20% alc. — RUM Category unknown
1. Food Chem. 104 (2007) 421-428; J.A. Pino (6 Cuban rums aged 3-7 years)
Characterization of rum using SPME with GC-MS
2. * Food Chem. 132 (2012) 1436-1441; J.A. Pino, S. Tolle, R. Gök, P. Winterhalter (Cuba rum aged 15 years)
Characterisation of odour-active compounds in aged rum
3. * J. Agric. Food Chem. 64 (2016) 9041-9053; L. Franitza, M. Granvogl, P. Schieberle (3 years stored in toasted oak barrels)
Influence of the production process on the key aroma compounds of rum: from molasses to the spirit
4. J. Chromatogr. A 1218 (2011) 7358-7364; E.L. Regalado, S. Tolle, J.A. Pino, P. Winterhalter, R. Menendez, A.R. Morales, J.L. Rodríguez (Cuban rum aged 15 years in heat charred oak casks)
Isolation and identification of phenolic compounds from rum aged in oak barrels by high-speed countercurrent chromatography/HPLC-diode array detection-electronspray ionization MS and screening for antioxidant activity
Alcoholic Beverages < 20% alc. — RED WINE
1. * J. Agric. Food Chem. 54 (2006) 29-33; T. Tominaga, D. Dubourdieu (red and white wine, champagne France)
A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties
Alcoholic Beverages < 20% alc. — SPARKLING WINE
1. * J. Agric. Food Chem. 54 (2006) 29-33; T. Tominaga, D. Dubourdieu (red and white wine, champagne France)
A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties
Alcoholic Beverages < 20% alc. — WHITE WINE
1. * J. Agric. Food Chem. 54 (2006) 29-33; T. Tominaga, D. Dubourdieu (red and white wine, champagne France)
A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties
Coffee Tea Cocoa — BLACK TEA
1. Food Res. Int. 28 (1995) 495-502; N. Togari, A. Kobayashi, T. Aishima (unfermented green tea semi-fermented Oolang tea, black tea)
Pattern recognition applied to GC profiles of volatile components in three tea categories
2. * J. Agric. Food Chem. 54 (2006) 916-924; C. Schuh, P. Schieberle (leaves and brewed Darjeeling black tea)
Characterization of the key aroma componds in the beverage preared from Darjeeling black tea: Quantitative differences between tea leaves and infusion
Coffee Tea Cocoa — BLACK TEA (brewed)
1. Food Res. Int. 28 (1995) 495-502; N. Togari, A. Kobayashi, T. Aishima (unfermented green tea semi-fermented Oolang tea, black tea)
Pattern recognition applied to GC profiles of volatile components in three tea categories
2. * J. Agric. Food Chem. 54 (2006) 916-924; C. Schuh, P. Schieberle (leaves and brewed Darjeeling black tea)
Characterization of the key aroma componds in the beverage preared from Darjeeling black tea: Quantitative differences between tea leaves and infusion
Coffee Tea Cocoa — GREEN TEA
1. Food Res. Int. 28 (1995) 495-502; N. Togari, A. Kobayashi, T. Aishima (unfermented green tea semi-fermented Oolang tea, black tea)
Pattern recognition applied to GC profiles of volatile components in three tea categories
Coffee Tea Cocoa — MATCHA (GREEN TEA)
1. J. Agric. Food Chem. 65 (2017) 2984-2989; R. Baba, Y. Amano, Y. Wada, K. Kumazawa
Characterization of the potent odorants contributin to the characteristic aroma of Matcha by GC-olfactometry techniques
Coffee Tea Cocoa — PARTIALLY FERMENTED TEA
1. Food Res. Int. 28 (1995) 495-502; N. Togari, A. Kobayashi, T. Aishima (unfermented green tea semi-fermented Oolang tea, black tea)
Pattern recognition applied to GC profiles of volatile components in three tea categories
Dairy Products — MILK
1. * J. Dairy Sci. 89 (2006) 2919-2927; P.A. Vazquez-Landaverde, J.A. Torres, M.C. Qian (raw, pasteurized and UHT milk)
Quantification of trace volatile sulfur compounds in milk by SPME and GC-pulsed flame photometric detection
Fruits — BARTLETT PEAR (Williams pear, Bon Chretien)
1. * J. Agric. Food Chem. 64 (2016) 9515-9522; B. Zierer, P. Schieberle, M. Granvogl
Aroma-active compounds in Bartlett pears and their changes during manufacturing process of Bartlett pear brandy
Miscellaneous — SUGAR MOLASSES
1. * J. Agric. Food Chem. 64 (2016) 9041-9053; L. Franitza, M. Granvogl, P. Schieberle
Influence of the production process on the key aroma compounds of rum: from molasses to the spirit
2. Proc. Japan Acad. Ser B. 54 (1978) 542-547; E. Abe, Y. Nakatani, T. Yamanashi, S. Muraki
Studies on the 'sugary flavor' of raw cane sugar. I.
3. Proc. Japan Acad. Ser B. 56 (1980) 452-456; Y. Tokitomo, A. Kobayashi, T. Yamanishi, S. Muraki
Studies on the 'sugary flavor' of raw cane sugar. II
4. Proc. Japan Acad. Ser B. 56 (1980) 457-462; Y. Tokitomo, A. Kobayashi, T. Yamanishi, S. Muraki
Studies on the 'sugary flavor' of raw cane sugar. III Key compound of the sugary flavor
Seafood — LOBSTER
1. J. Agric. Food Chem. 64 (2016) 6433-6442; V. Mall, P. Schieberle (raw, cooked, fried prawns, cooked lobsters)
Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of arma extract dilution analysis
Seafood — SHRIMPS (PRAWN)
1. ** Chem. Ind. (London) (1983) 786-787; F.B. Whitfield, D.J. Freeman, K.J. Shaw
Trimethylarsine: an important off-flavour component in some prawn species
2. ** Food Rev. Int. 6 (1990) 505-519; F.B. Whitfield
Flavour of prawns and lobsters
Seafood — SHRIMPS, PRAWN (cooked)
1. J. Agric. Food Chem. 64 (2016) 6433-6442; V. Mall, P. Schieberle (raw, cooked and fried shrimps, cooked lobster)
Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis
2. * J. Agric. Food Chem. 65 (2017) 2776-2783; V. Mall, P. Schieberle (whiteleg shrimp, cooked and fried)
Evaluation of key aroma compounds in processed prawns (whiteleg shrimp) by quantitaion and aroma recombination experiments
3. J. Chromatogr. A 126 (2009) 6424-6432; S. Rochat, J. Egger, A. Chaintreau (P. borealis cooked, North Atlantic Ocean)
Strategy for the identification of key odorants: application to shrimp aroma
Seafood — SHRIMPS, PRAWN (fermented)
1. * J. Food Sci. 60 (1995) 19-24; Y.J. Cha, K.R. Cadwallader (fermented shrimp paste)
Volatile components in salt-fermented fish and shrimp pastes
Seafood — SHRIMPS, PRAWN (raw)
1. * Chem. Ind. (London) (1981) 158-159; F.B. Whitfield, D.J. Freeman, J.H. Last, P.A. Bannister (raw shrimps and lobster, Australia)
Bis-(methylthio)-methane, an important off-flavour component in prawns and sand lobsters
2. J. Agric. Food Chem. 64 (2016) 6433-6442; V. Mall, P. Schieberle (raw, cooked and fried shrimps, cooked lobster)
Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis
3. * J. Sci. Food Agric. 46 (1988) 29-42; F.B. Whitfield, J.H. Last, K.J. Shaw, C.R. Tindale (raw Shrimps Australia)
2,6-dibromophenol: the cause of an iodoform-like off-flavour in some Australian crustacea
Seafood — SHRIMPS, PRAWN (roasted)
1. J. Agric. Food Chem. 64 (2016) 6433-6442; V. Mall, P. Schieberle (raw, cooked and fried shrimps, cooked lobster)
Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis
2. * J. Agric. Food Chem. 65 (2017) 2776-2783; V. Mall, P. Schieberle (whiteleg shrimp, cooked and fried)
Evaluation of key aroma compounds in processed prawns (whiteleg shrimp) by quantitaion and aroma recombination experiments
Spices & Condiments — APPLE MINT OIL (Mentha suaveolens)
1. * J. Essential Oil Res. 8 (1996) 81-84; A. Velasco-Negueruela, M.J. Pérez-Alonso, J.L. Esteban, M.C.G. Vallejo, J.A. Zygadlo, C.A. Guzmán, L. Ariza-Espinar (Calamintha nepeta L. Savi, Mentha aff. suaveolens Ehrh. Argentina)
Essential oils of Calamintha nepeta L. Savi and Mentha aff suaveolens Ehrh., grown in Córdoba, Argentina
2. * Sci. Pharm. 63 (1995) 223-230; P. Avato, G. Sgarra, G. Casadoro (mentha aquaticaL., spicata L. sbsp. glabrata, suaveolens Ehrh,. longifoliaL. Hudson; Italy)
Chemical composition of the essential oils of Mentha species cultivated in Italy
3. * Z. Naturforsch. C 67 (2012) 571-579; E.A. El-Kashoury, H.I. El-Askary, Z.A. Kandil, M.A. Salem, A.A. Sleem (Mentha suaveolens Ehrh. Egypt different seasons)
Chemical composition and biological activities of the essential oil of Mentha suaveolens Ehrh.
Spices & Condiments — ASIAN MINT OIL (Mentha asiatica Borriss.)
1. * J. Essential Oil Res. 7 (1995) 255-260; D. Karasawa, S. Shatar, A. Erdenechimeg, Y. Okamoto, H. Tateba, S. Shimizu (M. asiatica, M. arvensis, M. piperita, Mongolia)
A study on Mongolian mints. A new chemotype from Mentha asiatica Borriss and constituents of M. arvensis L. and M. piperita L.
Spices & Condiments — BERGAMOT MINT OIL (Mentha citrata Ehrh)
1. * J. Essential Oil Res. 8 (1996) 347-349; R.A. Milizia, J.S. Molli, D.A. Cardell, J.A. Retamar (Mentha citrata, Argentina)
Essential oil of Mentha citrata grown in Argentina. Variation in the compositionand yield at full- and post-flowering
Spices & Condiments — CALAMINTHA NEPETA OIL
1. * J. Essential Oil Res. 8 (1996) 81-84; A. Velasco-Negueruela, M.J. Pérez-Alonso, J.L. Esteban, M.C.G. Vallejo, J.A. Zygadlo, C.A. Guzmán, L. Ariza-Espinar (Calamintha nepeta (L) savi, Mentha aff. suaveolens Ehrh, Argentina)
Essential oil of Calamintha nepeta (L.) savi and Mentha aff suaveolens Ehrh., grown in Cordoba, Argentina)
2. * Phytochemistry 26 (1987) 3356-3357; H.L. De Pooter, P. Goetghebeur, N. Schamp (Calamintha nepeta ssp glandulsa 2x, C.nepeta ssp nepeta 6x, Belgium)
Variability in composition of the essential oil of Calamintha nepeta
Spices & Condiments — CORNMINT OIL (Mentha arvensis)
1. * J. Essential Oil Res. 7 (1995) 255-260; D. Karasawa, S. Shatar, A. Erdenechimeg, Y. Okamoto, H. Tateba, S. Shimizu (M. asiatica, M. arvensis, M. piperita, Mongolia)
A study on Mongolian mints. A new chemotype from Mentha asiatica Borriss and constituents of M. arvensis L. and M. piperita L.
2. * Nippon Nogeikagaku Kaishi 62 (1988) 1073-1076; K. Umemoto, T. Tsuneya (Mentha arvensis Japan)
Mentha arvensis containing piperitenone oxide and piperitone oxide as major components (Studies on chemical constituents of wild mints. Part XIV).
Spices & Condiments — GINGER (Zingiber officinale Roscoe)
1. J. Agric. Food Chem. 65 (2017) 4140-4145; X. Pang, J. Cao, D. Wang, J. Qiu, F. Kong (Zingiber officinale Roscoe, China)
Indentification of ginger (Zingiber officinale Roscoe) volatiles and localization of aroma-active constituents by GC-olfactometry
Spices & Condiments — GINGER MINT (Mentha gentilis)
1. Agric. Biol. Chem. 39 (1975) 553-554; T. Nagasawa, K. Umemoto, T. Tsuneya, M. Shiga (Mentha gentilis Japan)
(-)-1R-8-hydroxy-4-p-menthen-3-one isolated from essential oil of Mentha gentilis L.
2. * Nippon Nogeikagaku Kaishi 48 (1974) 39-42; T. Nagasawa, K. Umemoto, T. Tsuneya (Mentha gentilis L. Japan)
On the identification of d-1,2-epoxymenthl isolated from the essential oil of Mentha gentilis L. (Studies on the wild mints of Tokai Districts Part I)
3. * Nippon Nogeikagaku Kaishi 49 (1975) 491-493; T. Nagasawa, K. Umemoto, T. Tsuneya, M. Shiga (Mentha gentilis L. Japan, seasonal variation)
Essential oil of Mentha gentilis L. containing (+)-neomenthol as a major constituent (Studies on the wild mints of Tokai districts part V)
4. * Nippon Nogeikagaku Kaishi 51 (1977) 659-661; K. Umemoto, T. Nagasawa (Mentha gentilis L Japan seasonal variation)
Essential oil of Mentha gentilis L. containing 1-acetoxymenthone. (Studies on chemical constituents of wild mints Part XI)
5. * Nippon Nogeikagaku Kaishi 53 (1979) 269-271; K. Umemoto, T. Nagasawa (Mentha gentilis 2 locations Japan seasonal variation)
Essential oil of Mentha gentilis L. containing pulegone and 8-hydroxy-3-p-menthene as major components (Studies on chemical constituents of wild mints part XIII)
Spices & Condiments — Heated LICORICE (Glycyrrhiza echinata L.)
1. J. Food Sci. 77 (2012) C1179-C1184; M.A. Farag, L.A. Wessjohann (steam distilled extracts: L. glabra Egypt, Afghanistan, Syria; L. inflata China, L. echinata Germany)
Volatiles profiling in medicinal licorice roots using steam distillation and SPME coupled to chemometrics
Spices & Condiments — Heated LICORICE (Glycyrrhiza glabra L.)
1. * Flavour Fragr. J. 5 (1990) 157-160; M. Miyazawa, H. Kameoka (steam distilled extract)
Volatile flavour components of glycyrrhizae radix (Glycyrrhiza glabra L.var. glandulifera Regel et Herder) from China
2. * J. Agric. Food Chem. 65 (2017) 132-138; J. Wagner, P. Schieberle, M. Granvogl
Characterization of the key aroma compounds in heat-processed licorice (succus liquiritiae) by means of molecular sensory science
3. J. Food Sci. 77 (2012) C1179-C1184; M.A. Farag, L.A. Wessjohann (steam distilled extracts: L. glabra Egypt, Afghanistan, Syria; L. inflata China, L. echinata Germany)
Volatiles profiling in medicinal licorice roots using steam distillation and SPME coupled to chemometrics
Spices & Condiments — Heated LICORICE (Glycyrrhiza inflata L.)
1. J. Food Sci. 77 (2012) C1179-C1184; M.A. Farag, L.A. Wessjohann (steam distilled extracts: L. glabra Egypt, Afghanistan, Syria; L. inflata China, L. echinata Germany)
Volatiles profiling in medicinal licorice roots using steam distillation and SPME coupled to chemometrics
Spices & Condiments — Heated LICORICE (Glycyrrhiza uralensis)
1. * J. Sci. Food Agric. 88 (2008) 1158-1165; A. Tanaka, M. Horiuchi, K. Umano, T. Shibamoto (water distillate)
Antioxidant and anti-flammatory activities of water ditillate and its dichloromethane extract from licorice root (Glycyrrhina uralensis) and chemical composition of dichloromethane extract
Spices & Condiments — HORSE MINT OIL (Mentha longifolia)
1. * Indian Perfum. 38 (1994) 29-32; H. Kharkwal, G.C. Shah, C.S. Mathela, R. Laurent (M. logifolia subsp. himalaiensis, India)
Variation in the terpenoid composition of mentha longifolia subsp. himalaiensis
2. * J. Essential Oil Res. 8 (1996) 91-95; P.R. Venskutonis
A chemotype of Mentha longifolia L. from Lithuania rich in piperitenone oxide
3. * Sci. Pharm. 63 (1995) 223-230; P. Avato, G. Sgarra, G. Casadoro (mentha aquaticaL., spicata L. sbsp. glabrata, suaveolens Ehrh,. longifoliaL. Hudson; Italy)
Chemical composition of the essential oils of Mentha species cultivated in Italy
Spices & Condiments — MENTHA OILS
1. ** SpringerPlus (2016) 5:1628; Y.J. Park, T.B. Baskar, S.K. Yeo, M.V. Arasu, N.A. Al-Dhabi, S.S. Lim, S.U. Park (Peppermint, Pennyroyal mint, Spearmint, Horse mint, Water mint, Apple mint, Pineapple mint, Choco mint, Eau de Cologne mint)
Composition of volatile compounds and in vitro antimicrobial activity of nine Mentha spp.
Spices & Condiments — PENNYROYAL OIL (Mentha pulegium L.)
1. * J. Essential Oil Res. 8 (1996) 295-296; J.A. Pino, A. Rosado, V. Fuentes
Chemical composition of the essential oil of Mentha pulegium L. from Cuba
Spices & Condiments — PEPPERMINT OIL (Mentha piperita)
1. Agric. Biol. Chem. 35 (1971) 128-131; I. Sakata, T. Hashizume (Mentha piperita Japan)
Constituents of Japanese peppermint oil. Part III Isolation and identification of two new constituents from
2. * J. Chem. Tech. Biotechnol. 67 (1996) 21-26; B.C. Roy, M. Goto, A. Kodama, T. Hirose (peppermint)
Supercritical CO2 extraction of essential oils and cuticular waxes from peppermint leaves
3. * J. Essential Oil Res. 7 (1995) 255-260; D. Karasawa, S. Shatar, A. Erdenechimeg, Y. Okamoto, H. Tateba, S. Shimizu (M. asiatica, M. arvensis, M. piperita, Mongolia)
A study on Mongolian mints. A new chemotype from Mentha asiatica Borriss and constituents of M. arvensis L. and M. piperita L.
Spices & Condiments — Raw LICORICE (Glycyrrhiza glabra L.)
1. Flavour Fragr. J. 21 (2006) 193-197; R. Näf, A. Jaquier (steam distillate at reduced pressure)
New lactones in liquorice (Glycyrrhiza glabra L.)
2. * J. Agric. Food Chem. 64 (2016) 8388-8396; J. Wagner, M. Granvogl, P. Schieberle
Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of molecular sensory science
Spices & Condiments — SLENDER MINT OIL (Mentha diemenica)
1. * J. Essential Oil Res. 8 (1996) 179-181; J.J. Brophy, R.J. Goldsack, B.M. Lawrence, P.I. Forster (Australia)
Essential oil of Mentha diemenica (Lamiaceae)
Spices & Condiments — SPEARMINT OIL (Mentha spicata L.)
1. * Sci. Pharm. 63 (1995) 223-230; P. Avato, G. Sgarra, G. Casadoro (mentha aquaticaL., spicata L. sbsp. glabrata, suaveolens Ehrh,. longifoliaL. Hudson; Italy)
Chemical composition of the essential oils of Mentha species cultivated in Italy
Spices & Condiments — WATER MINT OIL (Mentha aquatica)
1. * Natural Prod. Comm. 6 (2011) 1479-1482; S. Sutour, F. Tomi, P. Bradesi, J. Casanova (Mentha aquatica Corsica 8 samples)
Chemical composition of the essential oil from Corsican Mentha aquatica- Combined analysis by GC(RI), GC-MS and C13 NMR spectroscopy
2. * Nippon Nogeikagaku Kaishi 67 (1993) 1417-1419; K. Umemoto, T. Arai, H. Nii, K. Furukawa (Mentha aquatica Japan, seasonal variations)
A new chemotype of Mentha aquatica containing sesquiterpene alcohols as major components (Chemical constituents of wild mints part XIX)
3. * Nippon Nogeikagaku Kaishi 68 (1994) 1567-1570; K. Umemoto, T. Arai, H. Nii, K. Furukawa (mentha aquatica Japan)
Essential oil of self-pollinated plants of mentha aquatica with sesuiterpene alcohols as major components (chemical constituents of wild mints part XX)
4. * Sci. Pharm. 63 (1995) 223-230; P. Avato, G. Sgarra, G. Casadoro (mentha aquaticaL., spicata L. sbsp. glabrata, suaveolens Ehrh,. longifoliaL. Hudson; Italy)
Chemical composition of the essential oils of Mentha species cultivated in Italy
Vegetables — BROCCOLI (cooked)
1. Flavour Science: Recent Advances and Trends, eds W.L.P.Bredie, M.A. Petersen, 2006, Elsevier B.V. (2006) 309-314; J-C. Spadone, W. Matthey-Doret, I. Blank (raw and cooked broccoli)
Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea L. var, italica)
Vegetables — BROCCOLI (raw)
1. Flavour Science: Recent Advances and Trends, eds W.L.P.Bredie, M.A. Petersen, 2006, Elsevier B.V. (2006) 309-314; J-C. Spadone, W. Matthey-Doret, I. Blank (raw and cooked broccoli)
Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea L. var, italica)