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VCF online Volatile Compounds in Food 16.3 new version

86 new references in VCF version 16.3
104 new product - reference combinations
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Alcoholic Beverages > 20% alc. — BOURBON WHISKEY
1. J. Agric. Food Chem. 56 (2008) 5813-5819; L. Poisson, P. Schieberle (bourbon whisky)
Characterization of the most odor-active compounds in an American bourbon whisky by application of the aroma extract dilution analysis
2. * J. Agric. Food Chem. 56 (2008) 5820-5826; L. Poisson, P. Schieberle (bourbon whisky)
Characterization of the key aroma compounds in an American bourbon whisky by quantitative measurements, aroma recombination, and omission studies
Alcoholic Beverages > 20% alc. — COGNAC (French brandy)
1. * J. Agric. Food Chem. 63 (2015) 1948-1956; V. Uselmann, P. Schieberle (Hennessy VS cognac and Mariacron German brandy)
Decoding the combinatorial aroma code of a commercial cognac by application of the sensomics concept and first insights into differences from a German brandy
Alcoholic Beverages > 20% alc. — GRAPE BRANDY, OTHER TYPES
1. * J. Agric. Food Chem. 63 (2015) 1948-1956; V. Uselmann, P. Schieberle (Hennessy VS cognac and Mariacron German brandy)
Decoding the combinatorial aroma code of a commercial cognac by application of the sensomics concept and first insights into differences from a German brandy
Alcoholic Beverages > 20% alc. — PEAR BRANDY
1. J. Agric. Food Chem. 61 (2013) 4936-4942; Y. Arrieta-Garay, L. García-Llobodanin, J.R. Pérez-Correa, C. López-Vázquez, I. Orriols, F. López
Aromatically enhanced pear distillates from Blanquilla and Conference varieties using a packed column
2. * J. Agric. Food Chem. 61 2013) 9583-9593; B. Willner, M. Granvogl, P. Schieberle (Bartlett pear brandy)
Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept
Alcoholic Beverages > 20% alc. — RUM Category unknown
1. * J. Agric. Food Chem. 64 (2016) 637-645; L. Franitza, M. Granvogl, P. Schieberle (2 qualities)
Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach
Alcoholic Beverages > 20% alc. — WEINBRAND (German brandy)
1. * J. Agric. Food Chem. 63 (2015) 1948-1956; V. Uselmann, P. Schieberle (Hennessy VS cognac and Mariacron German brandy)
Decoding the combinatorial aroma code of a commercial cognac by application of the sensomics concept and first insights into differences from a German brandy
Alcoholic Beverages < 20% alc. — BEER
1. ** Food Chem. 114 (2009) 1206-1215; D. Saison, D.P. De Schutter, B. Uyttenhove, F. Delvaux, F.R. Delvaux (only concentrations in 3 fresh Belgian lager beers)
Contribution of staling compounds to the aged flavour of lager beer by stusying their flavour thresholds
2. * Food Chem. 126 (2011) 1679-1685; F.L. Sterkx, J. Missiaen, D. Saison, F.R. Delvaux (Belgian lager, amber and tripel beer
Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments
Alcoholic Beverages < 20% alc. — BOTRYTISED WINE
1. * J. Agric. Food Chem. 57 (2009) 2462-2467; R.C. Cooke, K.A. van Leeuwen, D.L. Capone, R. Gawel, G.M. Elsey, M. Sefton (Australian 34 red and 7 botrytized wines)
Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine
2. * J. Agric. Food Chem. 57 (2009) 348-352; R.C. Cooke, D.L. Capone, K.A. van Leeuwen, G.M. Elsey, M.A. Sefton (Australian wine: 58 white, 120 red, 7 botrytized)
Quantification of several 4-alkyl substituted gamma-lactones in Australian wines
Alcoholic Beverages < 20% alc. — RED WINE
1. * J. Agric. Food Chem. 46 (1998) 3095-3099; P. Bouchilloux, P. Darrit, R. Henry, V. Lavigne-Cruège, D. Dubourdieu (red wine Bordeaux)
Identification of volatile and powerful odorous thiols in Bordeaux red wine varieties
2. * J. Agric. Food Chem. 46 (1998) 657-663; P.J. Spillman, A.P. Pollnitz, D. Liacopoulos, K.H. Pardon, M.A. Sefton (red and white wine)
Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines
3. * J. Agric. Food Chem. 48 (2000) 1799-1802; T. Tominaga, L. Blanchard, P. Darriet, D. Dubourdieu (red and white wine France)
A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines from several Vitis vinifera grape varieties
4. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich (Shiraz red wine)
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
5. * J. Agric. Food Chem. 57 (2009) 2462-2467; R.C. Cooke, K.A. van Leeuwen, D.L. Capone, R. Gawel, G.M. Elsey, M. Sefton (Australian 34 red and 7 botrytized wines)
Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine
6. * J. Agric. Food Chem. 57 (2009) 348-352; R.C. Cooke, D.L. Capone, K.A. van Leeuwen, G.M. Elsey, M.A. Sefton (Australian wine: 58 white, 120 red, 7 botrytized)
Quantification of several 4-alkyl substituted gamma-lactones in Australian wines
7. * J. Agric. Food Chem. 57 (2009) 3702-3708; B. Pineau, J-C. Barbe, C. Van Leeuwen, D. Dubourdieu (red Bordeaux wines)
Examples of perceptive interactions inolved in specific
8. * J. Agric. Food Chem. 64 (2016) 1318-1325; M. Floch, S. Shinkaruk, P. Darriet, A. Pons (red and white wine)
Identification and organoleptic contribution of vanillylthiol in wines
9. * J. Chromatogr. A 1025 (2004) 147-156; V. Ferreira, I. Jarauta, L. Ortega, J. Cacho (5 aged, 4 young red and 4 white Spanish wines)
Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients. Application to the determination of aliphatic lactones in wine
10. * J. Chromatogr. A 848 (1999) 317-325; Y. Kotseridis, R.L. Baumes, A. Bertrand, G.K. Skouroumounis (37 red wines)
Quantitative determination of beta-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay
11. Vitis 37 (1998) 177-180; P. Bouchilloux, P. Darriet, D. Dubourdieu (red French wine)
Identification dún thiol fortement odorant, le 2-méthyl-3-furanthiol, dans les vins
Alcoholic Beverages < 20% alc. — ROSÉ WINE
1. * J. Agric. Food Chem. 64 (2016) 3838-3848; J. Wang, J.M. Gambetta, D.W. Jeffery (rosé wine)
Comprehensive study of volatile compounds in two Australian rosé wines: Aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE)
Alcoholic Beverages < 20% alc. — WHITE WINE
1. Flavour Fragr. J. 13 (1998) 159-162; T. Tominaga, A. Furrer, R. Henry, D. Dubourdieu (Sauvignon blanc)
Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines
2. * Food Chem. 127 (2011) 1397-1403; L. Culleré, V. Ferreira, J. Cacho (only free aldehydes in 24 white wines)
Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines
3. * J. Agric. Food Chem. 46 (1998) 657-663; P.J. Spillman, A.P. Pollnitz, D. Liacopoulos, K.H. Pardon, M.A. Sefton (red and white wine)
Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines
4. * J. Agric. Food Chem. 47 (1999) 665-670; P.K.C. Ong, T.E. Acree (white gewürztraminer wine)
Similarities in the aroma chemistry of gewürztraminer variety wines and lychee(Litchi chinensis Sonn.) fruit
5. * J. Agric. Food Chem. 48 (2000) 1799-1802; T. Tominaga, L. Blanchard, P. Darriet, D. Dubourdieu (red and white wine France)
A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines from several Vitis vinifera grape varieties
6. * J. Agric. Food Chem. 57 (2009) 348-352; R.C. Cooke, D.L. Capone, K.A. van Leeuwen, G.M. Elsey, M.A. Sefton (Australian wine: 58 white, 120 red, 7 botrytized)
Quantification of several 4-alkyl substituted gamma-lactones in Australian wines
7. * J. Agric. Food Chem. 64 (2016) 1318-1325; M. Floch, S. Shinkaruk, P. Darriet, A. Pons (red and white wine)
Identification and organoleptic contribution of vanillylthiol in wines
8. * J. Chromatogr. A 1025 (2004) 147-156; V. Ferreira, I. Jarauta, L. Ortega, J. Cacho (5 aged, 4 young red and 4 white Spanish wines)
Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients. Application to the determination of aliphatic lactones in wine
Bread & Cereals — CORN TORTILLAS
1. * J. Agric. Food Chem. 43 (1995) 1878-1882; R.G. Buttery, L.C. Ling (corn tortilla, tortilla flour, taco shell)
Volatile flavor components of corn tortillas and related products
2. * J. Agric. Food Chem. 46 (1998) 2764-2769; R.G. Buttery, L.C. Ling (corn tortilla chips)
Additional studies on flavor components of corn tortilla chips
Bread & Cereals — RICE (unprocessed)
1. Rice 9:38 (2016) Springer Open; V.R. Hinge, H.B. Patil, A.B. Nadaf (2 scented and 1 non-scented unprocessed cultivars)
Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and non-Basmati scented rice (Oryza sativa L.) cultivars
Bread & Cereals — RICE CAKE
1. * J. Agric. Food Chem. 47 (1999) 4353-4356; R.G. Buttery, W.J. Orts, G.R. Takeoka, Y. Nam
Volatile flavor components of rice cakes
Bread & Cereals — SCENTED RICE (unprocessed)
1. Rice 9:38 (2016) Springer Open; V.R. Hinge, H.B. Patil, A.B. Nadaf (2 scented and 1 non-scented unprocessed cultivars)
Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and non-Basmati scented rice (Oryza sativa L.) cultivars
Bread & Cereals — TACO SHELL
1. * J. Agric. Food Chem. 43 (1995) 1878-1882; R.G. Buttery, L.C. Ling (corn tortilla, tortilla flour, taco shell)
Volatile flavor components of corn tortillas and related products
Bread & Cereals — TORTILLA FLOUR
1. * J. Agric. Food Chem. 43 (1995) 1878-1882; R.G. Buttery, L.C. Ling (corn tortilla, tortilla flour, taco shell)
Volatile flavor components of corn tortillas and related products
Bread & Cereals — WHEATEN BREAD
1. * J. Cereal Sci. 28 (1998) 81-92; G. Zehentbauer, W. Grosch (crust white baguettes)
Crust aroma of baguettes I. Key odorant of baguettes prepared in two different ways
Dairy Products — CAMEMBERT
1. * Int. Dairy J. 8 (1998) 17-23; J. Kubícková, W. Grosch (camembert)
Quantification of potent odorants in Camembert cheese and calculation of their odour activity values
2. * J. Agric. Food Chem. 47 (1999) 3274-3279; C. Berger, N. Martin, S. Collin, L. Gijs, J.A. Khan, G. Piraprez, H.E. Spinnler, E.N. Vulfson (Camembert, Munster, Pont l'Evêque cheese)
Combinatoriol approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components
3. * J. Agric. Food Chem. 56 (2008) 4674-4680; A.M. Sourabié, H-E. Spinnler, P. Bonnarme, A. Saint-Eve, S. Landaud (Munster and Camembert)
Identification of a powerful aroma compoundin Munster and Camembert cheeses: ethyl 3-mercaptopropionate
Dairy Products — CHEDDAR CHEESE
1. * J. Food Sci. 73 (2008) C632-638; E.R.D. Neta, R.E. Miracle, T.H. Sanders, M.A. Drake (rind cheddar cheese different countries)
Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese
Dairy Products — CHEESES, OTHER
1. * J. Agric. Food Chem. 47 (1999) 3274-3279; C. Berger, N. Martin, S. Collin, L. Gijs, J.A. Khan, G. Piraprez, H.E. Spinnler, E.N. Vulfson (Camembert, Munster, Pont l'Evêque cheese)
Combinatoriol approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components
2. * J. Agric. Food Chem. 56 (2008) 4674-4680; A.M. Sourabié, H-E. Spinnler, P. Bonnarme, A. Saint-Eve, S. Landaud (Munster and Camembert)
Identification of a powerful aroma compoundin Munster and Camembert cheeses: ethyl 3-mercaptopropionate
Dairy Products — CREAM
1. * J. Agric. Food Chem. 57 (2009) 9902-9908; M. Preininger, L. Gimelfarb, H-C. Li, B.E. Dias, F. Fahmy, J. White (Russian style Ryazhenka kefir)
Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka kefir and comparative sensory impact assessment of related cycloenolones
Dairy Products — KEFIR
1. * J. Agric. Food Chem. 57 (2009) 9902-9908; M. Preininger, L. Gimelfarb, H-C. Li, B.E. Dias, F. Fahmy, J. White (Russian style Ryazhenka kefir)
Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka kefir and comparative sensory impact assessment of related cycloenolones
Dairy Products — MILK
1. * J. Agric. Food Chem. 57 (2009) 9902-9908; M. Preininger, L. Gimelfarb, H-C. Li, B.E. Dias, F. Fahmy, J. White (Russian style Ryazhenka kefir)
Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka kefir and comparative sensory impact assessment of related cycloenolones
Fruits — APPLE FRESH (generic)
1. Food Res. Int. 49 (2012) 677-686; E. Aprea, M.L. Corollaro, E. Betta, I. Endrizzi, M.L. Demattè, F. Biasioli, F. Gasperi
Sensory and instrumentalprofiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour
Fruits — CHERIMOYA (Annona cherimolia Mill.)
1. * Flavour Fragr. J. 31 (2016) 143-148; J.A. Pino, E. Roncal (pulp Cuba)
Characterization of odour-active compounds in cherimoya (Annona cherimola Mill.) fruit
Fruits — GABIROBA (Campomanesia xanthocarpa)
1. J. Food Qual. 39 (2016) 90-97; D. De Freitas Ferreira, D. Dos Santos Garruti, J.S. Barin, A.J. Cichoski, R. Wagner (pulp Brazil)
Characterization of odor-active compounds in gabiroba fruits (Campomanesia xanthocarpa O. Berg)
Fruits — GUAVA ESSENCE
1. * J. Agric. Food Chem. 51 (2003) 1421-1426; M.J. Jordán, C.A. Margaría, P.E. Shaw, K.L. Goodner (guava essence and fruit Florida)
Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O
Fruits — GUAVA FRUIT (Psidium guajava L.)
1. * Eur. Food Res. Technol. 230 (2010) 859-864; D.C. Sinuco, M. Steinhaus, P. Schieberle, C. Osorio (white and pink guava Colombia)
Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening
2. * J. Agric. Food Chem. 51 (2003) 1421-1426; M.J. Jordán, C.A. Margaría, P.E. Shaw, K.L. Goodner (guava essence and fruit Florida)
Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O
3. * J. Agric. Food Chem. 57 (2009) 2882-2888; M. Steinhaus, D. Sinuco, J. Polster, C. Osorio, P. Schieberle (pink guava Colombia)
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests
Fruits — LITCHI FRUIT
1. * J. Agric. Food Chem. 46 (1998) 2282-2286; P.K.C. Ong, T.E. Acree
GC/Olfactory analysis of lychee (Litchi chinesis Sonn.)
2. * J. Agric. Food Chem. 47 (1999) 665-670; P.K.C. Ong, T.E. Acree (canned fruit)
Similarities in the aroma chemistry of gewürztraminer variety wines and lychee (Litchi chinensis Sonn.) fruit
Fruits — MANDARIN OIL (Citrus nobilis)
1. Eur. Food Res. Technol. 227 (2008) 735-744; A. Fischer, W. Grab, P. Schieberle (mandarin Citrus nobilis peel oil)
Characterisation of the most odour-active compounds in a peel oil extract from Pontaniak oranges (Citrus nobilis var. Lour. microcarpa Hassk.)
Fruits — MUSK MELON (Cucumis melo L.)
1. J. Sci. Food Agric. 96 (2016) 2352-2365; L.A. Chaparro-Torres, M.C. Bueso, J.P. Fernándec-Trujillo (musk melon Spain)
Aroma volatiles obtained at harvest y HS-SPME/GC-MS and INDEX/MS-E-nose fingerprint discriminate climacteric behaviour in melon fruit
Fruits — OLIVE OIL
1. * J. Agric. Food Chem. 46 (1998) 2754-2763; J. Reiners, W. Grosch (virgin oils Italy, Spain. Morocco)
Odorants of virgin olive oils with different flavor profiles
2. J. Agric. Food Chem. 63 (2015) 10477-10483; C. Oliver-Pozo, R. Aparicio-Ruiz, I. Romero, D.L. García-González
Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: possible sources of incorrect data
3. * J. Chromatogr. A 1211 (2008) 1-7; S. Vichi, A. Romeo, J. Tous, E. López Tamames, S. Buxaderas (only sound virgin oils)
Determination of volatile phenols in virgin olive oils and their sensory significance
Fruits — ORANGE JUICE (Citrus sinensis L. Osbeck)
1. * Eur. Food Res. Technol. 229 (2009) 611-622; M. Averbeck, P. Schieberle (reconstituted orange juice)
Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate
Fruits — PEAR, OTHER TYPES
1. * J. Agric. Food Chem. 62 (2014) 4988-5004; W. Makkumrai, H. Sivertsen, D. Sugar, S.E. Ebeler, F. Negre-Zakharov, E.J. Mitcham (Comice pear California)
Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of Comice pears
Fruits — PINEAPPLE (Ananas comosus)
1. ACS Symp. Ser. 988 (2009) 57-67; T. Akioka, K. Umano
Volatile components and characteristic odorants in headspace aroma obtained by vacuum extraction of Philippine pineapple (Ananas comosus [L.] Merr.)
2. Eur. Food Res. Technol. 242 (2016) 33-43; C.B. Steingass, C. Dell, V. Lieb, B. Mayer-Ullmann, M. Czerny, R. Carle
Assignment of distictie volatiles, descriptive sensory analysis and consumer preference of differently ripened and psot-harvet handled pineapple (Ananas comosus[L.} Merr.) fruits
Fruits — VITIS VINIFERA L.
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich (Shiraz grape)
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
2. * J. Chromatogr. A 848 (1999) 317-325; Y. Kotseridis, R.L. Baumes, A. Bertrand, G.K. Skouroumounis (5 varieties)
Quantitative determination of beta-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay
Meat & Poultry — BEEF (boiled, cooked)
1. * J. Agric. Food Chem. 46 (1998) 1954-1958; R. Kerscher, W. Grosch (heated beef, pork, lamb, chicken)
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
Meat & Poultry — BEEF (grilled, roasted)
1. * J. Agric. Food Chem. 64 (2016) 4299-4311; D. Frank, A. ball, J. Hughes, R. Krishnamurthy, U. Piyasiri, J. Stark, P. Watkins, R. Warner (grilled beef)
Sensory and flavor chemistry characteristics of Australian beef: influence of intramuscular fat, feed, and breed
Meat & Poultry — CHICKEN (cooked)
1. * J. Agric. Food Chem. 46 (1998) 1954-1958; R. Kerscher, W. Grosch (heated beef, pork, lamb, chicken)
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
Meat & Poultry — LAMB (roasted)
1. Food Chem. 129 (2011) 1909-1918; M. Bueno, V.C. Resconi, M. Mar Camo, J. Cacho, V. Ferreira, A. Escudero (grilled lamb)
GC-O characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
2. * J. Agric. Food Chem. 46 (1998) 1954-1958; R. Kerscher, W. Grosch (heated beef, pork, lamb, chicken)
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
Meat & Poultry — PORK, CURED (boiled, cooked)
1. * J. Agric. Food Chem. 46 (1998) 1954-1958; R. Kerscher, W. Grosch (heated beef, pork, lamb, chicken)
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
Meat & Poultry — PORK, CURED (raw)
1. * Meat Sci. 80 (2008) 315-325; D.L. García-González, N. Tena. R. Aparicio-Ruiz, M.T. Morales (41 dy-cured French and Spanish hams)
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Meat & Poultry — PORK, UNCURED (boiled, cooked)
1. * J. Agric. Food Chem. 46 (1998) 1954-1958; R. Kerscher, W. Grosch (heated beef, pork, lamb, chicken)
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
Meat & Poultry — SALAMI
1. * J. Agric. Food Chem. 57 (2009) 4319-4327; K. Söllner, P. Schieberle (Hungarian salami)
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches
Miscellaneous — MISO (soy bean, rice or fish)
1. Food Chem. 120 (2010) 62-631; A. Giri, K. Osako, T. Ohshima (fish miso)
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
Miscellaneous — PUMPKIN SEED OIL
1. Food Chem. 84 (2004) 367-374; B. Siegmund, M. Murkovic
Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (part 2: volatile cmpounds)
2. * J. Agric. Food Chem. 61 (2013) 2933-2942; S. Poehlmann, P. Schieberle (Styrian pumpkin seed oil)
Characterization of the aroma signature of Styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science
Miscellaneous — RAPESEED OIL
1. * J. Agric. Food Chem. 64 (2016) 627-636; G. Pollner, P. Schieberle
Characterization of the key odorants in commercial cold-pressed oils from uneeled and peeled rapeseeds by the sensomics approach
Miscellaneous — SHOYU (fermented soya hydrolysate)
1. * J. Agric. Food Chem. 55 (2007) 6262-6269; P. Steinhaus, P. Schieberle
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science
Spices & Condiments — BOURBON VANILLA (Vanilla planifolia Andrews)
1. * Food Res. Int. 44 (2011) 2930-2937; A. Pérez Silva, Z. Gunata, J-P. Lepoutre, E. Odoux (vanilla planifolia Mexico, only free volatiles)
New insights on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing
2. * J. Sci. Food Agric. 96 (2016) 848-858; C. Brunschwig, S. Rochard, A. Pierrat, A. Rouger, P. Senger-Emonnot, G. George, P. Raharivelomanana (5x tahitensis Tahiti, Papua NG, 1x Bourbon Madagascar)
Volatile composition and sensory properties of Vanillaxtahitensis bring new insights for vanilla quality control
Spices & Condiments — CAPERS (Capparis spinoza)
1. * Food Chem. 101 (2007) 1272 1278; V. Romeo, M. Ziino, D. Giuffrida, C. Condurso, A. Verzera
Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC-MS
2. J. Essential Oil Res. 28 (2016) 185-192; C. Conduro, A. Mazzaglia, G. Tripodi, F. Cincotta, G. Dima, C.M. Lanza, A. Verzera (buds from Italy in marine salt)
Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin
Spices & Condiments — CURRY LEAF OIL (Bergera koenigii L.)
1. * Natural Prod. Comm. 9 (2014) 1783-1786; S. Sukkaew, P. Pripdeevech, C. Thongpoon, T. Machan, R. Wongchuphan (leave oil Thailand)
Volatile constituents of Murraya koenigii fresh leaves using SPME-GC-MS
Spices & Condiments — INDIAN CRESS ABSOLUTE (Tropaelum majus L.)
1. * J. Agric. Food Chem. 55 (2007) 1932-1938; K. Breme, X. Fernandez, U. Meierhenrich, H. Brevard, D. Joulain
Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues
2. * J. Agric. Food Chem. 57 (2009) 2503-2507; K. Breme, N. Guillamon, X. Fernandez, P. Tournayre, H.Brevard, D. Joulain, J.L. Berdagué, U.J. Meierhenrich
First identification of O,S-diethyl thiocarbonate in Indian cress absolute and odor evaluation of its synthesized homologues by GC-sniffing
Spices & Condiments — OCIMUM BASILICUM VARIETIES
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich (Basil)
From wine to pepper: rotundone, an oscure sesquiterpene, is a potent spicy aroma compound
Spices & Condiments — PEPPER (Piper nigrum L.)
1. * Eur. Food Res. Technol. 209 (1999) 27-31; T. Jagella, W. Grosch (white pepper)
Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III Desirable and undesirable odorants of white pepper
2. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich (Black and white pepper)
From wine to pepper: rotundone, an obscure sequiterpene, is a potent spicy aroma compound
Spices & Condiments — ROSEMARY (Rosmarinus officinalis L.)
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
Spices & Condiments — SWEET MARJORAM (Origanum majorana L.)
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent aroma compound
Spices & Condiments — TAHITI VANILLA (Vanilla tahitensis Moore)
1. * Food Res. Int. 46 (2012) 148-157; C. Brunschwig, P. Senger-Emonnot, M-L. Aubanel, A. Pierrat, G. George, S. Rochard, P. Raharivelomanama (vanilla tahitensis, 3 cultivars French Polynesia)
Odor-active compounds of Tahitian vanilla flavor
2. * J. Sci. Food Agric. 96 (2016) 848-858; C. Brunschwig, S. Rochard, A. Pierrat, A. Rouger, P. Senger-Emonnot, G. George, P. Raharivelomanana (5x tahitensis Tahiti, Papua NG, 1x Bourbon Madagascar)
Volatile composition and sensory properties of Vanillaxtahitensis bring new insights for vanilla quality control
Spices & Condiments — THYMUS VULGARIS L.
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich (Thymus vulgaris)
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent aroma compound
Spices & Condiments — VINEGAR
1. * J. Agric. Food Chem. 56 (2008) 8086-8095; R.M. Callejón, M. Lourdes Morales, A.C. Silva Ferreira, A.M. Troncoso (4 red wine, 2 balsamic, 11 sherry vinegars)
Defining the typical aroma of sherry vinegar: sensory and chemical approach
Spices & Condiments — WILD MARJORAM (Origanum vulgare L.)
1. * J. Agric. Food Chem. 56 (2008) 3738-3744; C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, M.J. Herderich
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
Vegetables — CAPSICUM ANNUUM (Bell pepper, sweet pepper)
1. J. Food Sci. Technol. 52 (2015) 7872-7882; K. Ranjitha, D.V. Sudhakar Rao, K.S. Shivashankara, T.K. Roy
Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh-cut green bell pepper
2. J. Sci. Food Agric. 68 (1995) 355-365; P.A. Luning, T. Ebbenhorst-Seller, T. de Rijk, J.P. Roozen (fresh and dried bell peppers)
Effect of hot-air drying on flavour compounds of bell peppers (Capsicum annuum)
Vegetables — PARSLEY LEAVES
1. * Flavour Fragr. J. 13 (1998) 115-124; C. Masanetz, W. Grosch (parsley leaves Germany)
Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by odour-activity values
Vegetables — POTATO (French fried)
1. * J. Am. Oil Chem. Soc. 75 (1998) 1385-1392; R.K. Wagner, W. Grosch (baked in palm oil and coconut fat)
Key odorants of French fries