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VCF online Volatile Compounds in Food 16.5 new version

56 new references in VCF version 16.5
85 new product - reference combinations
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Alcoholic Beverages > 20% alc. — CHINESE LIQUOR (BAIJIU)
1. * Eur. Food Res. Technol. 239 (2014) 813-825; X. Wang, W. Fan, Y. Xu (soy sauce type and strong aroma type samples)
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by GC-O, chemical quantitative and odor activity values analysis
2. * J. Agric. Food Chem. 59 (2011) 8331-8337; H. Du, W. Fan, Y. Xu (40 samples with different aroma types)
Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors
3. * J. Agric. Food Chem. 62 (2014) 5796-5804; W. Gao, W. Fan, Y. Xu (Fenjiu, Baofeng and Qingke liquor)
Characterization of the key odorants in light aroma type Chinese liquor by GC-olfactometry, quantitative measurements, aroma recombination, and omission studies
4. * J. Agric. Food Chem. 63 (2015) 3660-3668; H. Fan, W. Fan, Y. Xu (Chixiang aroma-type)
Characterization of key odorants in Chinese Chixiang aroma-type liquor by GC-olfactometry, quantitative measurements, aroma recombination, and omission studies
5. * J. Agric. Food Chem. 65 (2017) 123-131; S. Sha, S. Chen, M. Qian, C. Wang, Y. Xu (roasted sesame-like flavor type)
Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace SPME-AEDA, with special emphasis on sulfur-containing odorants
Alcoholic Beverages < 20% alc. — BEER
1. Food Chem. 107 (2008) 221-230; N. Vanbeneden, F. Gils, F. Delvaux, F.R. Delvaux (58 samples of different varieties)
Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts
Alcoholic Beverages < 20% alc. — PORT WINE
1. * Chem. Biodiver. 5 (2008) 1170-1183; J-C. Barbe, B. Pineau, A.C.S. Ferreira (port, wine)
Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
2. J. Agric. Food Chem. 55 (2007) 876-881; L. Culleré, J. Cacho, V. Ferreira (young and aged red and white wine, sparkling wine, port, sherry)
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Alcoholic Beverages < 20% alc. — RED WINE
1. * Anal. Chim. Acta 563 (2006) 51-57; L. Culleré, J. Cacho, V. Ferreira (white and red wine)
Validation of an analytical method for the solid phase extraction, in cartridge derivatization and subsequent gas chromatographic-ion trap tandem mass spectrometric determination of 1-octen-3-one in wines at ng/l level
2. * Chem. Biodiver. 5 (2008) 1170-1183; J-C. Barbe, B. Pineau, A.C.S. Ferreira (port, wine)
Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
3. * J. Agric. Food Chem. 55 (2007) 4501-4510; E. Escudero, E. Campo, L. Farina, J. Cacho, V. Ferreira (red aged wines Spain Uruguay)
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
4. J. Agric. Food Chem. 55 (2007) 876-881; L. Culleré, J. Cacho, V. Ferreira (young and aged red and white wine, sparkling wine, port, sherry)
An assessment of the role played by some oxidation-related aldehydes in wine aroma
5. J. Agric. Food Chem. 56 (2008) 5285-5290; A. Pons, V. Lavigne, F. Eric, P. Darriet, D. Dubourdieu (red wine, prune, fig)
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines
6. * J. Food Comp. Anal. 21 (2008) 708-715; L. Culleré, A. Escudero, J.P. Pérez-Trjillo, J. Cacho, V. Ferreira (5 red wines Canary islands)
2-Methyl-3-(methyldithio)furan: a new odorant identified in different monovarietal red wines from the Canary islands and aromatic profile of these wines
Alcoholic Beverages < 20% alc. — SHERRY
1. * J. Agric. Food Chem. 55 (2007) 876-881; L. Culleré, J. Cacho, V. Ferreira (young and aged red and white wine, sparkling wine, port, sherry)
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Alcoholic Beverages < 20% alc. — SPARKLING WINE
1. J. Agric. Food Chem. 55 (2007) 876-881; L. Culleré, J. Cacho, V. Ferreira (young and aged red and white wine, sparkling wine, port, sherry)
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Alcoholic Beverages < 20% alc. — WHITE WINE
1. * Anal. Chim. Acta 563 (2006) 51-57; L. Culleré, J. Cacho, V. Ferreira (white and red wine)
Validation of an analytical method for the solid phase extraction, in cartridge derivatization and subsequent gas chromatographic-ion trap tandem mass spectrometric determination of 1-octen-3-one in wines at ng/l level
2. * Food Chem. 100 (2007) 1464-1473; M.J. Gómez-Míguez, J.F. Cacho, V. Ferreira, I.M. Vicario, F.J. Heredia (Zalema white wine Spain)
Volitile compounds of Zalema white wines
3. J. Agric. Food Chem. 55 (2007) 876-881; L. Culleré, J. Cacho, V. Ferreira (young and aged red and white wine, sparkling wine, port, sherry)
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Alcoholic Beverages < 20% alc. — WINE
1. ** J. Agric. Food Chem. 51 (2003) 4356-4363; A.C. S. Ferreira, J-C. Barbe, A. Bertrand (port)
3-hydroxy-4,5-dimetyl-2(5H)furanone: a key odorant of the typical aroma of oxidative aged port wine
2. ** J. Agric. Food Chem. 55 (2007) 4103-4108; B. Pineau, J-C. Barbe, C. van Leeuwen, D. Dubourdieu
Which impact for beta-damascenone on red wines aroma?
Bread & Cereals — SCENTED RICE (cooked)
1. * Sci. Aliments 16 (1996) 347-360; M. Petrov, M. Danzart, P. Giampaoli, J. Faure, H. Richard (unscented rice IR-64; scented rices Azucena, Basmati and Thaï)
Rice aroma analysis: discrimination between scented and a non-scented rice
Bread & Cereals — TRADITIONAL RICE (cooked)
1. * Sci. Aliments 16 (1996) 347-360; M. Petrov, M. Danzart, P. Giampaoli, J. Faure, H. Richard (unscented rice IR-64; scented rices Azucena, Basmati and Thaï)
Rice aroma analysis: discrimination between scented and a non-scented rice
Coffee Tea Cocoa — BLACK TEA
1. * Food Chem. 167 (2015) 290-298; R. Joshin, A. Gulati (black tea India)
Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
2. * Food Chem. 176 (2015) 357-366; R. Joshi, A. Rana, A. Gulati (green, green purple, black and black purple tea India)
Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India
3. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Coffee Tea Cocoa — COFFEE
1. * Flavour Fragr. J. 10 (1995) 1-7; P. Semmelroch, G. Laskawy, I. Blank, W. Grosch (roasted beans Arabica and Robusta)
Determination of potent odorants in roasted coffee by stable isotope dilution assays
2. * J. Agric. Food Chem. 48 (2000) 868-872; M. Czerny, W. Grosch (raw and roated Arabica coffee beans)
Potent odorants of raw arabica coffee. Their changes during roasting
3. * J. Agric. Food Chem. 55 (2007) 5768-5775; C. Scheidig, M. Czerny, P. Schieberle (raw Arabica beans Colombia)
Changes in key odorants of raw coffee beans during storage under defined conditions
Coffee Tea Cocoa — GREEN TEA
1. * Food Chem. 176 (2015) 357-366; R. Joshi, A. Rana, A. Gulati (green, green purple, black and black purple tea India)
Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India
2. * Food Chem. 212 (2016) 739-748; Z-X. Han, M.M. Rana, G-F. Liu, M-J. Gao, D-X. Li, F-G. Wu, X-B. Li, X-C. Wan, S. Wei (data in brief 10 (2017) 492-498)
Green tea flavour determinants and their changes over manufacturing processes
3. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Coffee Tea Cocoa — MATCHA (GREEN TEA)
1. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Coffee Tea Cocoa — MICROBIAL FERMENTED (DARK) TEA
1. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Coffee Tea Cocoa — PARTIALLY FERMENTED TEA
1. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Coffee Tea Cocoa — PURPLE BLACK TEA
1. * Food Chem. 176 (2015) 357-366; R. Joshi, A. Rana, A. Gulati (green, green purple, black and black purple tea India)
Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India
Coffee Tea Cocoa — PURPLE GREEN TEA
1. * Food Chem. 176 (2015) 357-366; R. Joshi, A. Rana, A. Gulati (green, green purple, black and black purple tea India)
Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India
Coffee Tea Cocoa — TEA
1. ** Food Res. Int. 28 (1995) 485-493; N. Togari, A. Kobayashi, T. Aishima (green, black, oolong tea) (not used)
Relating sensory properties of tea aroma to GC data by chemometric calibration methods
2. ** Food Res. Int. 53 (2013) 585-599; Z. Yang, S. Baldermann, N. Watanabe (review)
Recent studies of the volatile compounds in tea
Coffee Tea Cocoa — WHITE TEA
1. * J. Chromatogr. A 1490 (2017) 177-190; Y. Zhu, C-Y. Shao, H-P. Lv, Y. Zhang, W-D. Dai, L. Guo, J-F. Tan, Q-H. Peng, Z. Lin (green, black, dark, white, Oolong, Matcha tea, additional data)
Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)
Fruits — BLACK CURRANTS - BERRIES
1. * Flavour Fragr. J. 31 (2016) 438-441; K. Jung, O. Fastowski, K-H. Engel (11 different origins/cultivars Germany)
Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrum L.) berries
2. * J. Agric. Food Chem. 65 (2017) 9475-9487; K. Jung, O. Fastowski, I. Poplacean, K-H. Engel (fresh fruits cultivars '8 Bona', 'Ben Sarek', 'Ometa' Germany)
Analysis and sensory evaluation of volatile constituents of fresh blackcurrent (Ribes nigrum L.) fruits
Fruits — FIG (dried)
1. J. Agric. Food Chem. 56 (2008) 5285-5290; A. Pons, V. Lavigne, F. Eric, P. Darriet, D. Dubourdieu (red wine, prune, fig)
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines
Fruits — OLIVE OIL
1. Food Chem. 98 (2006) 243-252; G. Luna, M.T. Morales, R. Aparicio
Characterisation of 39 varietal virgin olive oils by their volatile compositions
Fruits — PRUNE (dried plum)
1. J. Agric. Food Chem. 56 (2008) 5285-5290; A. Pons, V. Lavigne, F. Eric, P. Darriet, D. Dubourdieu (red wine, prune, fig)
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines
Fungi — BAGNOLI or LORRAINE TRUFFLE (Tuber mesentericum)
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — BIANCHETTE TRUFFLE (Tuber borchii)
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — BLACK TRUFFLE (Tuber melanosporum)
1. * Experientia 37 (1981) 1178-1179; R. Claus, H.O. Hoppen, H. Karg ( white truffle Italy, black truffle France)
The secret of truffles: a steroidal pheromone?
2. * Flavour Fragr. J. 13 (1998) 56-58; F. Bellesia, A. Pinetti, A. Bianchi, B. Tirillini (fresh gleba and peridium black truffle Italy)
The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from middle Italy
3. * Food Chem. 122 (2010) 300-306; L. Culleré, V. Ferreira, B. Chevret, M.E. Venturini, A.C. Sánchez-Gimeno, D. Blanco (black and summer truffles, Spain)
Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by GC-O
4. J. Agric. Food Chem. 43 (1995) 2138-2143; F. Pelusio, T. Nilsson, L. Montanarella, R. Tilio, B. Larsen, S. Facchetti, J.O. Madsen (white and black Perigord truffles, Italy)
Headspace SPME analysis of volatile organic sulfur compounds in black and wite truffle aroma
5. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
6. Riv. Ital. EPPOS (1991) 280-299; I. Flament, C. Chevallier, C. Debonneville (black truffle France)
Analyse des composants aromatiques de la truffe noire du Perigord (Tuber melanosporum)
Fungi — BURGUNDY TRUFFLE (Tuber uncinatum)
1. * J. Agric. Food Chem. 65 (2017) 9287-9296; P.C. Schmidberger, P. Schieberle (fresh White alba and Burgundy truffles)
Characterization of the key aroma compounds in white alba truffle (Tuber magnatum pico) and Burgundy truffle (Tuber uncinatum) by means of the sensomics approach
2. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
3. * J. Essential Oil Res. 10 (1998) 483-488; F. Bellesia, A. Pinetti, A. Bianchi, B. Tirillini (Burgundy truffle Italy)
The volatile organic compounds of Tuber uncinatum from middle Italy
Fungi — KALAHARI TRUFFLE (Tuber oligospermum
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — MUSCATEL TRUFFLE (Tuber brumale var. Moschatum)
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — SUMMER TRUFFLE (Tuber aestivum)
1. * Food Chem. 122 (2010) 300-306; L. Culleré, V. Ferreira, B. Chevret, M.E. Venturini, A.C. Sánchez-Gimeno, D. Blanco (black and summer truffles, Spain)
Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by GC-O
2. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — TRUFFLE
1. ** Proc. Aroma Symp., Aroma Prod. Appl., Wartburg, 3rd, 1991 (1992) 71-90; I. Flament, C. Chevallier, C. Debonneville (see I. Flament, Riv. Ital. EPPOS 1991)
Analysis of volatile constituents of Perigord black truffle (Tuber melanosporum Vitt.)
Fungi — TUBER excavatum
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — TUBER panniferum
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — WHITE ALBA TRUFFLE (Tuber magnatum pico)
1. * Experientia 37 (1981) 1178-1179; R. Claus, H.O. Hoppen, H. Karg ( white truffle Italy, black truffle France)
The secret of truffles: a steroidal pheromone?
2. * Flavour Fragr. J. 11 (1996) 239-243; F. Bellesia, A. Pinetti, A. Bianchi, B. Tirillini (Gleba and peridium fresh white truffle Italy, 4 samples)
Volatile compounds of the white truffle (Tuber magnatum Pico) from middle Italy
3. J. Agric. Food Chem. 43 (1995) 2138-2143; F. Pelusio, T. Nilsson, L. Montanarella, R. Tilio, B. Larsen, S. Facchetti, J.O. Madsen (white and black Perigord truffles, Italy)
Headspace SPME analysis of volatile organic sulfur compounds in black and wite truffle aroma
4. * J. Agric. Food Chem. 65 (2017) 9287-9296; P.C. Schmidberger, P. Schieberle (fresh White alba and Burgundy truffles)
Characterization of the key aroma compounds in white alba truffle (Tuber magnatum pico) and Burgundy truffle (Tuber uncinatum) by means of the sensomics approach
5. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Fungi — WINTER TRUFFLE (Tuber brumale)
1. J. Chromatogr. Sci. 42 (2004) 299-305; G. Mauriello, R. Marino, M. D'Auria, G. Cerone, G.L. Rana (11 Tuber species Italy)
Determination of volatile organic compounds from truffles via SPME-GC-MS
Meat & Poultry — BEEF (boiled, cooked)
1. J. Agric. Food Chem. 65 (2017) 8691-8695; S. Inagaki, Y. Amona, K. Kumazawa (Wagyu and Australian beef heated at 80 C for 2 min)
Identification and characterization of volatile components causing the characteristic flavor of Wagyu beef (Japanese black cattle)
Meat & Poultry — CHICKEN (fried)
1. J. Agric. Food Chem. 65 (2017) 5690-5699; R.J. Cannon, N.L. Curto, C.M. Esposito, R.K. Payne, A.J. Janczuk, D.O. Agyemang, T. Cai, X-Q. Tang, M.Z. Chen
The discovery of citral-like thiophenes in fried chicken
Miscellaneous — HOP CONES or PELLETS (Humulus lupulus)
1. * J. Agric. Food Chem. 64 (2016) 8572-8582; M-L. Kankolongo Cibaka, L. Decourrière, C-J. Lorenzo-Alonso, E. Bodart, R. Robiette, S. Collin (only free thiol)
3-Sulfanyl-4-methylpentan-1-ol in dry hopped beers: first evidence of glutathione S-conjugates in hop (Humulus lupulus L.)
Miscellaneous — RAPESEED RAW
1. * J. Agric. Food Chem. 64 (2016) 8179-8190; E. Ortner, M. Granvogl, P. Schieberle
Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science
Miscellaneous — RAPESEED ROASTED
1. * J. Agric. Food Chem. 64 (2016) 8179-8190; E. Ortner, M. Granvogl, P. Schieberle
Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science
Spices & Condiments — ANISE FRUITS
1. * Flavour Fragr. J. 22 (2007) 105-113; A. Zeller, M. Rychlik (anise fruits, tarragon leaves)
Impact of estragole and other odorants on the flavour of anise and tarragon
Spices & Condiments — BOURBON VANILLA (Vanilla planifolia Andrews)
1. Ann. meeting Jap. Soc. Biosci., Biotechnol., Agrochem. 2017; R. Sueda (english translation: http://www.soda-sales.com/15054409387349)
Soda Aromatic identifies a key compound of vanilla aroma
Spices & Condiments — BROWN MUSTARD SEEDS (Brassica juncea)
1. * Nahrung 25 (1981) 685-692; T.S. Vasundhara, D.B. Parihar, P.K. Vuayaraghavan (raw and roasted brown mustard)
Investigations into flavouring compounds formed in roasted brown mustard (Brassica juncea Linn.)
Spices & Condiments — BROWN MUSTARD SEEDS ROASTED (Brassica juncea)
1. * Nahrung 25 (1981) 685-692; T.S. Vasundhara, D.B. Parihar, P.K. Vuayaraghavan (raw and roasted brown mustard)
Investigations into flavouring compounds formed in roasted brown mustard (Brassica juncea Linn.)
Spices & Condiments — LOVAGE LEAF
1. Flavour Fragr. J. 8 (1993) 191-195; I. Blank, P. Schieberle (whole plant)
Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)
Spices & Condiments — TARRAGON LEAVES
1. * Flavour Fragr. J. 22 (2007) 105-113; A. Zeller, M. Rychlik (anise fruits, tarragon leaves)
Impact of estragole and other odorants on the flavour of anise and tarragon
Spices & Condiments — WHITE MUSTARD SEEDS (Sinapis alba L)
1. * J. Agric. Food Chem. 64 (2016) 8179-8190; E. Ortner, M. Granvogl, P. Schieberle
Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science
Spices & Condiments — WHITE MUSTARD SEEDS ROASTED (Sinapis alba L.)
1. * J. Agric. Food Chem. 64 (2016) 8179-8190; E. Ortner, M. Granvogl, P. Schieberle
Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science
Vegetables — CAPSICUM ANNUUM (Bell pepper, sweet pepper)
1. J. Agric. Food Chem. 52 (2004) 306-310; H. Simian, F. Robert, I. Blank (raw and cooked, green and red bell peppers)
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers
Vegetables — CELERY LEAVES and/or STALKS
1. * Experientia 35 (1979) 1674-1675; R. Claus, H.O. Hoppen (parsnip 3 samples, celery)
The boar-pheromone steroid identified in vegetables
Vegetables — PARSNIP ROOT (raw)
1. * Experientia 35 (1979); R. Claus, H.O. Hoppen (parsnip 3 samples, celery)
The boar-pheromone steroid identified in vegetables