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VCF online Volatile Compounds in Food 16.9

27 new references in VCF version 16.9
40 new product - reference combinations
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Bread & Cereals — EINKORN
1. Foods 10 (2021) 761; J. Kulathunga, B. L. Reuhs, S. Zwinger, S. Simsek
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat
Bread & Cereals — EMMER
1. Foods 10 (2021) 761; J. Kulathunga, B. L. Reuhs, S. Zwinger, S. Simsek
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat
Bread & Cereals — HARD RED SPRING
1. Foods 10 (2021) 761; J. Kulathunga, B. L. Reuhs, S. Zwinger, S. Simsek
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat
Bread & Cereals — RYE BREAD
1. Personal Communication Letter dd December 15, 1985; M. Rothe
Quantitative data on volatile constituents in rye bread
Bread & Cereals — RYE CRISPBREAD
1. Personal Communication Letter dd December 15, 1985; M. Rothe
Quantitative data on volatile constituents in rye bread
Bread & Cereals — SPELT
1. Foods 10 (2021) 761; J. Kulathunga, B. L. Reuhs, S. Zwinger, S. Simsek
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat
Bread & Cereals — TORTILLA CHIPS
1. J. Agric. Food Chem. 46 (1998) 2764-2769; R. G. Buttery, L. C. Ling
Additional Studies on Flavor Components of Corn Tortilla Chips
Bread & Cereals — WHEAT GRASS BREAD
1. Molecules 24 (2019) 2484; L. Paravisini, K. A. Sneddon, D. G. Peterson
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
Bread & Cereals — WHEATEN BREAD BROWN
1. Molecules 24 (2019) 2484; L. Paravisini, K. A. Sneddon, D. G. Peterson
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
Dairy Products — CHEDDAR CHEESE
1. J. Agric. Food Chem. 43 (1995) 748-752; G. Arora, F. Cormier, B. Lee
Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing
2. Thesis, U. Minnesota 1994; K.R. Christensen
Studies on the volatile compounds responsible for cheddar cheese aroma
Fruits — DANCY MANDARIN JUICE
1. Lebensm. Wiss. Technol. 25 (1992) 346-349; P. Shaw, M. G. Moshonas, M. Nisperos-Carriedo
Controlled atmosphere storage effects on the composition of volatile components in dancy mandarin and mandarin hybrid fruit
Fruits — KUMQUAT PEEL OIL
1. Bull. Fac. Agric. Kagoshima Univ. 40 (1990) 43-48; F.Hashinaga, S.Itoo
Volatile compounds in kumquat and ponkan fruits during maturation and storage with and without ethephon treatment
Fruits — ORLANDO TANGELO (dancy mand duncan+grapefr hybrid)
1. Lebensm. Wiss. Technol. 25 (1992) 346-349; P. Shaw, M. G. Moshonas, M. Nisperos-Carriedo
Controlled atmosphere storage effects on the composition of volatile components in dancy mandarin and mandarin hybrid fruit
Fruits — PONKAN PEEL OIL (citrus reticulair blanco)
1. Bull. Fac. Agric. Kagoshima Univ. 40 (1990) 43-48; F.Hashinaga, S.Itoo
Volatile compounds in kumquat and ponkan fruits during maturation and storage with and without ethephon treatment
Fungi — CHAMPIGNON (Agaricus bisporus)
1. J. Food Sci. 57 (1992) 704-706; J.-L. Mau, R.B. Beelman, G.R. Ziegler
1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus
Fungi — HEBELOMA SACCHARIOLENS
1. Mycologia 84 (1992) 935-936; W.F. Wood, M. Brownson, R.A. Smudde
2-Aminobenzaldehyde: The Source of the “Sweet Odor” of Hebeloma Sacchariolens
Meat & Poultry — BEEF (grilled, roasted)
1. J. Chromatogr. A 697 (1995) 377-382; M.M.C. van Dyck, B. Rollmann, C. de Meeste
Quantitative estimation of heterocyclic aromatic amines by ion-exchange chromatography and electrochemical detection
2. J. Chromatogr. A 731 (1996) 85-94; L. Rivera, M.J.C. Curto, P Pais. M.T. Galceran, L. Puignou
Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat
Meat & Poultry — CHICKEN EGG (raw)
1. handbook of food chemistry, Canadian Crown Copyright 2014, DOI 10.1007/978-3-642-41609-5_28-1; H.H. Sunwoo, N. Gujral
Chemical Composition of Egg and Egg Products
2. Handbook of Food Science, Technology, and Engineering Hui YH (ed) CRC Press/Taylor & Francis Group, Boca Raton 2006 pp 153-4–154-5; Cherian G
Egg biology
Meat & Poultry — CHICKEN EGG YOLK (raw)
1. handbook of food chemistry, Canadian Crown Copyright 2014, DOI 10.1007/978-3-642-41609-5_28-1; H.H. Sunwoo, N. Gujral
Chemical Composition of Egg and Egg Products
2. Handbook of Food Science, Technology, and Engineering Hui YH (ed) CRC Press/Taylor & Francis Group, Boca Raton 2006 pp 153-4–154-5; Cherian G
Egg biology
Miscellaneous — CANE SUGAR
1. Food Chem. 345 (2021) 128826; J. Liua,b, P. Wana, C. Xiea, D.-W. Chen
Key aroma-active compounds in brown sugar and their influence on sweetness
Miscellaneous — FERMENTED SOYA PRODUCTS
1. Nippon Shokuhin Kogyo Gakkaishi 34 (1987) 330-335; A. Kanno, H. Takamatsu
Changes in the Volatile Components of Natto during Manufacturing and Storage (Studies on Natto, Part IV)
Miscellaneous — NATTO (bacillus subtiles)
1. Nippon Shokuhin Kogyo Gakkaishi 34 (1987) 305-308; M. Katagiri, S. Shimizu, H. Kaihara, C. Katagiri
Determinalion of Esterified and Free Carboxylic in the Various Kinds of Natto by Gas Chromatography
Miscellaneous — PANELA WATER
1. Food Chem. 228 (2017) 7–13; J.M. García, P.C. Narvaez, F.J. Heredia, A. Orjuela, C. Osorio
Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (‘‘panela”) beverage
Miscellaneous — TEMPEH
1. Int. J. Food Microbiol. 113 (2007) 133-141; X.M. Feng, T. Ostenfeld Larsen, J. Schnürer
Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation
Miscellaneous — tom yam (lemongrass, galangal, kaffir lime leaf)
1. J. Sci. Food Agric. DOI 10.1002/jsfa.7986 (2016); P. Leelaphiwat,J. B. Harte, R. A. Auras, P. K. C. Ong, V. Chonhenchob
Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography–mass spectrometry
Miscellaneous — YEAST EXTRACT (saccharomyces cerevisiae)
1. Flavour Fragr. J. 7 (1992) 89-103; J.M. Ames, J.S. Elmore
Aroma Components of Yeast Extracts
2. J. Agric. Food Chem. (2006); K. Mahadevan, L. Farmer
Key odor impact compounds in three yeast extract pastes
3. J. Sci. Food Agric. 94 (2014) 882–889; M. Lin, X. Liu, Q. Xu, H. Song,P. Lib, J. Yaob
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour
Spices & Condiments — BITTER FENNEL FRUIT/SEED
1. Indian Perfum. 32 (1995) 70-71; S. Agarwal
Volatile oil constituents in different entries of fruits of fennel (F.Vulgare)
Spices & Condiments — CHICKEN EGG WHITE (raw)
1. handbook of food chemistry, Canadian Crown Copyright 2014, DOI 10.1007/978-3-642-41609-5_28-1; H.H. Sunwoo, N. Gujral
Chemical Composition of Egg and Egg Products
2. Handbook of Food Science, Technology, and Engineering Hui YH (ed) CRC Press/Taylor & Francis Group, Boca Raton 2006 pp 153-4–154-5; Cherian G
Egg biology
Spices & Condiments — WHITE PEPPER OIL (Piper nigrum L.)
1. Eur. Food Res. Technol. 246 (2020) 2601–2610 doi.org/10.1007/s00217-020-03600-1; R. Fan, X-W. Qin, R.S. Hu, L-S. Hu, C-Y. Hao
Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants.
Vegetables — PALM OIL (elaeis guineensis)
1. Euphytica 18 (1969) 380-38; J.J. Hardon
Interspecific hybrids in the genus elaeis II. vegetative growth and yield of F1 hybrids e. guineensis x e. oleifera.
Vegetables — PALM OIL (elaeis oleifera)
1. Euphytica 18 (1969) 380-38; J.J. Hardon
Interspecific hybrids in the genus elaeis II. vegetative growth and yield of F1 hybrids e. guineensis x e. oleifera.
Vegetables — WATER SPINACH LEAF (ipomoea aquatica Forsk.)
1. J. Korean Agric. Chem. Soc. 55 (2012) 297-302; S.M. Shim
Comparison of volatile and non-volatile compounds as antioxidant indicators of water spinach (ipomoea aquatic Forsk.)
Vegetables — WATER SPINACH STEM (ipomoea aquatica Forsk.)
1. J. Korean Agric. Chem. Soc. 55 (2012) 297-302; S.M. Shim
Comparison of volatile and non-volatile compounds as antioxidant indicators of water spinach (ipomoea aquatic Forsk.)