SOONG-NEUNG (extract of cooked and roasted rice)

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.

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 … read more


News


23 December 2022

Version VCF16.10 released

With update 16.10 of VCF Online, we have expanded the database content by more than 10 percent. We have added as many as 322 new products (including new wines, spices, fruits, and fish and meat varieties). This brings the total number of products in the database to 1,445.

In addition, we have updated more than 150 existing products. … read more

1 February 2022

Version VCF16.9 released

Version VCF16.9 is now published. We added data of 30 new products and we implemented GRAS 30. See Overview of VCF Releases

5 February 2021

Version VCF16.8 released

Version VCF16.8 is now published. We added data of 90 new products and we implemented GRAS 29. See Overview of VCF Releases

9 April 2020

Version VCF16.7 released

Version VCF16.7 is now published. We added a lot of data of new productsand we show Flavour Threshold values together with other compound data. See Overview of VCF Releases

27 January 2020

New owners

On December 20, 2019, BeWiDo became the owner of VCF online. The previous owner Triskelion re-evaluated its strategy and in its future plans, VCF online did not fit anymore.

BeWiDo is owned and operated by William van Dongen and Bert Wiggers. William has a Ph.D. in analytical organic chemistry and a long scientific history in … read more


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