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VCF online Volatile Compounds in Food 16.6.1

66 new references in VCF version 16.6
69 new product - reference combinations
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Alcoholic Beverages < 20% alc. — BEER
1. * Biosci. Biotech. Biochem. 59 (1995) 1144-1146; K. Harayama, F. Hayase, H. Kato
Contribution to stale flavor of 2-furfuryl ethyl ether and its formation mechanism in beer
2. * Flavour Sci., Proc. XIII Weurman Symp., eds V. Ferreira, R. Lopez, Elsevier AP 2014 chapter 62 331-336; S. Collin, C. Scholtes, T.Claeys Bouuaert, S. Nizet (2 gueuze beers)
Key odorants of Jura flor-sherry wines: strong analogy with gueuze beers
Alcoholic Beverages < 20% alc. — PORT WINE
1. * J. Int. Sci. Vigne Vin 32 (1998) 211-221; I. Cutzach, P. Chatonnet, R. Henry, M. Pons, D. Dubourdieu (3-30 year old sweet red wine, 1-24 year old white wine, 3-22 year old red port)
Étude sur l'arôme des vins doux naturells non muscatés. 2e Partie: dosages de certains composés volatils intervenant dans l'arôme des vins doux naturels au cours de leur veilissement
Alcoholic Beverages < 20% alc. — RED WINE
1. * Am. J. Enol. Vitic. 49 (1998) 44-48; Y. Kotseridis, A. Anocibar Beloqui, A. Bertrand, J.P. Doazan (red whine, Merlot noir)
An analytical method for studying the volatile compounds of Merlot noir clone wines
2. * Eur. Food Res. Technol. 210 (2000) 349-352; P. Bouchilloux, P. Darriet, D. Dubourdieu, R. Henry, S. Reichert, A. Mosandl (red and white wine)
Stereodifferentiation of 3-mercapto-2-methylpropanol in wine
3. J. Agric. Food Chem. 48 (2000) 400-406; Y. Kotseridis, R. Baumes (red Cabernet Sauvignon and Merlot wines)
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine
4. * J. Agric. Food Chem. 48 (2000) 4830-4834; D. Roujou de Boubée, C. Van Leeuwen, D. Dubourdieu (red Cabernet Sauvignon and Merlot wines)
Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening.
5. * J. Int. Sci. Vigne Vin 32 (1998) 211-221; I. Cutzach, P. Chatonnet, R. Henry, M. Pons, D. Dubourdieu (3-30 year old sweet red wine, 1-24 year old white wine, 3-22 year old red port)
Étude sur l'arôme des vins doux naturells non muscatés. 2e Partie: dosages de certains composés volatils intervenant dans l'arôme des vins doux naturels au cours de leur veilissement
6. Vitis 35 (1996) 207-210; T. Tominaga, P. Darriet, D. Dubourdieu (red Cabernet Sauvignon)
Identification de l'acétate de 3-mercaptohexanol, composé à forte odeur de buis, intervenant dans l'arôme des vins de Sauvignon
Alcoholic Beverages < 20% alc. — WHITE WINE
1. * Eur. Food Res. Technol. 210 (2000) 349-352; P. Bouchilloux, P. Darriet, D. Dubourdieu, R. Henry, S. Reichert, A. Mosandl (red and white wine)
Stereodifferentiation of 3-mercapto-2-methylpropanol in wine
2. * J. Agric. Food Chem. 45 (1997) 3027-3032; H. Guth (Gewürztraminer and Scheurebe white wines)
Quantitation and sensory studies of character impact odorants of different white wine varieties
3. * J. Agric. Food Chem. 52 (2004) 3516-3524; A. Escudero, B. Gogorza, M.A. Melús, N. Ortín, J. Cacho, V. Ferreira (white Maccabeo wine, Spain)
Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values.
4. * J. Int. Sci. Vigne Vin 32 (1998) 211-221; I. Cutzach, P. Chatonnet, R. Henry, M. Pons, D. Dubourdieu (3-30 year old sweet red wine, 1-24 year old white wine, 3-22 year old red port)
Étude sur l'arôme des vins doux naturells non muscatés. 2e Partie: dosages de certains composés volatils intervenant dans l'arôme des vins doux naturels au cours de leur veilissement
Bread & Cereals — BREAD and BREAD PREFERMENT
1. * Z. Lebensm. Unters. Forsch. 201 (1995) 241-248; K. Gassenmeier, P. Schieberle (crumb volatiles)
Potent aromatic compounds in the crumb of wheat bread (French-type) - influence of pre-ferments and studies on the formation of key odorants during dough processing
Bread & Cereals — CORN (Zea mays)
1. * J. Agric. Food Chem. 45 (1997) 1306-1308; R.G. Buttery, L.C. Ling (corn, canned sweet corn, tortilla chips, tortilla flour)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone in corn products
Bread & Cereals — CORN TORTILLAS
1. * J. Agric. Food Chem. 45 (1997) 1306-1308; R.G. Buttery, L.C. Ling (corn, canned sweet corn, tortilla chips, tortilla flour)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone in corn products
Bread & Cereals — POPCORN
1. * J. Agric. Food Chem. 43 (1995) 2442-2448; P. Schieberle
Quantitation of important roast-smelling odorants in popcorn by stable isotope dilution assays and model studies on flavor formation during popping
2. * J. Agric. Food Chem. 45 (1997) 837-843; R.G. Buttery, L.C. Ling, D.J. Stern (microwaved corn USA)
Studies on popcorn aroma and flavor volatiles
Bread & Cereals — SWEET CORN
1. * J. Agric. Food Chem. 45 (1997) 1306-1308; R.G. Buttery, L.C. Ling (corn, canned sweet corn, tortilla chips, tortilla flour)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone in corn products
Bread & Cereals — TORTILLA FLOUR
1. * J. Agric. Food Chem. 45 (1997) 1306-1308; R.G. Buttery, L.C. Ling (corn, canned sweet corn, tortilla chips, tortilla flour)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone in corn products
Bread & Cereals — WHEATEN BREAD
1. * Lebensm. Wiss. Technol. 29 (1996) 515-525; M. Rychlik, W. Grosch (toasted wheat bread)
Identification and quantification of potent odorants formed by toasting of wheat bread
Dairy Products — BUTTERMILK
1. * Int. Dairy J. 7 (1997) 659-666; C. Heiler, P. Schieberle (only fresh sound buttermilk)
Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk
2. Lebensm. Wiss. Technol. 29 (1996) 460-464; C. Heiler, P. Schieberle (only sound buttermilk)
Studies on the metallic off-flavour in buttermilk: identification of potent aroma compounds
Dairy Products — CHEDDAR CHEESE
1. * J. Agric. Food Chem. 45 (1997) 3590-3594; C. Milo, G.A. Reineccius (regular- and low-fat cheddar cheese)
Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese
Dairy Products — MILK
1. J. Agric. Food Chem. 45 (1997) 850-858; A. Ott, L.B. Fay, A. Chaintreau (yogurt and milk)
Determination and origin of the aroma impact compounds of yogurt flavor
Dairy Products — SWISS CHEESES
1. * Z. Lebensm. Unters. Forsch. 203 (1996) 230-235; R. Warmke, H.-D. Belitz, W. Grosch
Evaluation of taste compounds of Swiss cheese (Emmentaler)
Dairy Products — YOGURT
1. J. Agric. Food Chem. 45 (1997) 850-858; A. Ott, L.B. Fay, A. Chaintreau (yogurt and milk)
Determination and origin of the aroma impact compounds of yogurt flavor
Fruits — APPLE PROCESSED (juice)
1. Flavour Fragr. J. 19 (2004) 221-224; T. Kitaura, H. Endo, H. Nakamoto, M. Ishihara, T. Kawai, J. Nokami
Isolation and synthesis of a new natural lactone in apple juice (Malus x domestica var. Orin)
Fruits — MUSK MELON (Cucumis melo L.)
1. * Flavour Science. Recent developments, A.J. Taylor, D.S. Mottram (Eds), Royal Soc. Chem. Cambridge (1996) 70-73; C. Nussbaumer, B. Hostettler (sweet/musk melon var. Cantaloupe, France)
New flavour compounds of Cucumis melo L.
2. J. Essent. Oil Res. 7 (1995) 179-181; C-K. Shu, H.L. Chung, B.M. Lawrence (pocket melon USA)
Volatile components of pocket melon (Cucumis melo L.ssp. dudaim Naud.)
Fruits — NECTARINE
1. ** Thesis, Davis (1986); G.R. Takeoka
Studies on the volatile constituents of kiwifruit (Actinidia chinensis Planch.) and nectarine (Prunus persica nectarina)
Fruits — OLIVE OIL
1. * Eur. J. Lipid Sci. Technol. 104 (2002) 614-627; R. Aparicio, G. Luna (36 oils different countries)
Characterisation of monovarietal virgin olive oils
Fruits — PEPINO FRUIT (Solanum muricatum)
1. * J. Agric. Food Chem. 52 (2004) 5663-5669; A. Rodríguez-Burruezo, H. Kollmannsberger, J. Prohens, S. Nitz, F. Nuez (flesh of 4 clones)
Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum)
2. * J. Agric. Food Chem. 65 (2017) 6049-6057; C. Contreras, W.G. Schwab, M. Mayershofer, M. González-Agüero, B.G. Defilippi (flesh ripe fruits Chile)
Volatile compound and gene expression analyses reveat temporal and spatial production of LOX-derived volatiles in Pepino (Solanum muricatum Aiton) fruit and LOX specificity.
3. * J. Sci. Food Agric. 82 (2002) 1182-1188; F. Ruiz-Beviá, A. Font, A.N. Garcia, P. Biasco, J.J. Ruiz (flesh long and round fruits Spain)
Quantitative analysis of the volatile aroma components of pepino fruit by purge-and-trap and gas chromatography
Fruits — STRAWBERRY JUICE
1. * J. Agric. Food Chem. 45 (1997) 227-232; P. Schieberle, T. Hofmann
Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures
2. * Nahrung 39 (1995) 323-327; A.M. Lawson, R.A. Speers, J. Zhu (reconstituted juice)
Chemical and sensory detection of diacetyl in strawberry juice
3. * Trends in flavour research, Proc. Weurman Flavour Res. Symp., 7th, eds H. Maarse, D.G. van der Heij (1994) 345-351; P. Schieberle (fresh juice)
Heat-induced changes in the most odour-active volatiles of strawberries
Fruits — SUDACHI OIL (Citrus sudachi Hort. ex Shirai)
1. * Food Sci. Technol. Int. Tokyo 3 (1997) 402-408; A. Padrayuttawat, T. Yoshizawa, H. Tamura, T. Tokunaga (sudachi peel oil)
Optical isomers and odor thresholds of volatile constituents in Citrus sudachi
Meat & Poultry — CHICKEN (cooked)
1. * Z. Lebensm. Unters. Forsch. A 205 (1997) 232-238; J. Kerler, W. Grosch (quantitative data for freshly boiled chicken)
Character impact odorants of boiled chicken: changes during refrigerated storage and reheating
Miscellaneous — SESAME SEED (roasted)
1. * Food Chem. 55 (1996) 145-152; P. Schieberle
Odour-active compounds in moderately roasted sesame
2. Food Chem. 56 (1996) 369-372; P. Schieberle, M. Güntert, H. Sommer, P. Werkhoff
Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour
Miscellaneous — SHOYU (fermented soya hydrolysate)
1. J. Agric. Food Chem. 48 (2000) 6191-6195; F. Neuser, H. Zorn, R.G. Berger (soy sauce)
Generation of odorous acryloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce
Miscellaneous — WHEY PROTEIN ISOLATE
1. J. Food Sci. 71 (2006) C86-C90; J.M. Wright, M.E. Carunchia Whetstine, R.E. Miracle, M. Drake (only sound isolate)
Characterization of a cabbage off-flavor in whey protein isolate
Seafood — FATTY FISH (cooked)
1. * J. Agric. Food Chem. 44 (1996) 2366-2371; C. Milo, W. Grosch (fatty fish salmon raw and cooked, lean fish cod cooked)
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material
Seafood — FATTY FISH (raw)
1. * J. Agric. Food Chem. 44 (1996) 2366-2371; C. Milo, W. Grosch (fatty fish salmon raw and cooked, lean fish cod cooked)
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material
2. * J. Agric. Food Chem. 65 (2017) 3730-3736; R. Podduturi, M.A. Petersen, S. Mahmud, M. Rahman, N.O.G. Jorgesen (pangasius = medium fat; tilapia = lean fish)
Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured pangasius (Pangasianodon hypophthalmus) and tilapia (Oreochromis niloticus)
Seafood — LEAN FISH (processed)
1. * J. Agric. Food Chem. 44 (1996) 2366-2371; C. Milo, W. Grosch (fatty fish salmon raw and cooked, lean fish cod cooked)
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material
Seafood — LEAN FISH (raw)
1. * J. Agric. Food Chem. 65 (2017) 3730-3736; R. Podduturi, M.A. Petersen, S. Mahmud, M. Rahman, N.O.G. Jorgesen (pangasius = medium fat; tilapia = lean fish)
Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured pangasius (Pangasianodon hypophthalmus) and tilapia (Oreochromis niloticus)
Seafood — LOBSTER
1. * J. Agric. Food Chem. 43 (1995) 2432-2437; K.R. Cadwallader, Q. Tan, F. Chen, S.P. Meyers (cooked tail meat Panuliris argus)
Evaluation of the aroma of cooked spiny lobster tail meat by AEDA
Spices & Condiments — ASAFOETIDA OIL
1. ACS Symp. Ser. 794 (2001) 33-44; G. Takeoka (powdered spice)
Volatile constituents of Asafoetida
2. * Food Chem. 138 (2013) 2180-2187; G. Kavoosi, V. Rowsham (F. asafoetida Iran, 3 collection intervals of 15 days)
Chemical composition, antioxidant and antimicrobial activities of essential oil obtained from Ferula asa-foetida oleo-gum-resin: Effect of collection time
3. * J. Essent. Oil Res. 3 (1991) 241-256; I. Noleau, H. Richard, A.-S. Peyroux (gum oil Pakistan and Iran)
Volatile compounds in leek and asafoetida
4. J. Nat. Prod. 65 (2002) 1667-1669; H. Duan, Y. Takaishi, M. Tori, S. Takaoka, G. Honda, M. Ito, Y. Takeda, O.K. Kodzhimatov, K. Kodzhimatov, O. Ashurmetov (Ferula foetida, Bunge, Uzbekistan)
Polysulfide derivatives from Ferula foetida
5. * LWT - Food Sci. Technol. 59 (2014) 774-779; K. Divya, K. Ramalakshmi, P.S. Murthy, L. J. Mohan Rao (Irani and Pathani asoefoetida oleogum resins)
Volatile oils from Ferula asafoetida varieties and their antimicrobial activity
Spices & Condiments — GINGER (Zingiber officinale Roscoe)
1. J. Agric. Food Chem. 43 (1995) 2941-2945; O. Nishimura (Zingiber officinale Roscoe, Japan)
Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber officinale Roscoe) using AEDA GC-MS
Spices & Condiments — PEPPER (Piper nigrum L.)
1. * Eur. Food Res. Technol. 209 (1999) 22-26; T. Jagella, W. Grosch (only sound black pepper)
Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). II. Odour activity values of desirable and undesirable odorants of black pepper
Spices & Condiments — PEPPERMINT OIL (Mentha piperita)
1. * ACS Symp. Ser. 525 (1993) 137-158; T. Tsuneya, M. Ishihara, M. Shiga, S. Kawashima, H. Satoh, F. Yoshida, K. Yamagishi (Scotch spearmint, 3 samples and Willamette peppermint, 1 sample)
Trace compnents in spearmint oil and their sensory evaluation
2. * ACS Symp. Ser. 794 (2001) 119-137; M. Güntert, G. Krammer, S. Lambrecht, H. Sommer, H. Surburg, P. Werkhoff (Willamette peppermint oil)
Flavor chemistry of peppermint oil (Mentha piperita L.)
3. Flavour Fragr. J. 13 (1998) 203-208; R. Näf, A. Velluz
Phenols and lactones in Italo-Mitcham peppermint oil Mentha x piperita L.
Spices & Condiments — SCOTCH SPEARMINT OIL (Mentha cardiaca Ger.)
1. * ACS Symp. Ser. 525 (1993) 137-158; T. Tsuneya, M. Ishihara, M. Shiga, S. Kawashima, H. Satoh, F. Yoshida, K. Yamagishi (Scotch spearmint, 3 samples and Willamette peppermint, 1 sample)
Trace compnents in spearmint oil and their sensory evaluation
Spices & Condiments — SPEARMINT OIL (Mentha spicata L.)
1. * ACS Symp. Ser. 525 (1993) 137-158; T. Tsuneya, M. Ishihara, M. Shiga, S. Kawashima, H. Satoh, F. Yoshida, K. Yamagishi (Scotch spearmint, 3 samples and Willamette peppermint, 1 sample)
Trace compnents in spearmint oil and their sensory evaluation
Vegetables — CABBAGE (raw)
1. J. Food Sci. 61 (1996) 101-104; H.-W. Chin, Q. Zeng, R.C. Lindsay (fresh cabbage)
Occurrence and flavor properties of sinigrin hydrolysis products in fresh cabbage
Vegetables — HORSERADISH (Armoracia lapathifolia)
1. * ACS Symp. Ser. 637 (1996) 67-78; H. Masuda, Y. Harada, K. Tanaka, M. Nakajima, H. Tabeta
Characteristic odorants of wasiba (Wasabia japonica matum), Japanese horseradish, in comparison with those of horseradish (Armoracia rusticana)
Vegetables — LEEK (Allium porrum L.) (raw)
1. J. Essent. Oil Res. 3 (1991) 241-256; I. Noleau, H. Richard, A-S. Peyroux
Volatile compounds in leek and asafoetida
Vegetables — ONION (Allium cepa L.)
1. J. Agric. Food Chem. 48 (2000) 418-423; S. Widder, C. Sabater-Lüntzel, T. Dittner, W. Pickenhagen (raw onion)
3-Mercapto-2-methylpentan-1-ol, a new powerful aroma compound
Vegetables — SPINACH (Spinacia oleracea L.)
1. Flavour Fragr. J. 15 (2000) 329-334; R. Näf, A. Velluz (cooked)
The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.)
2. * Z. Lebensm. Unters. Forsch. A 206 (1998) 108-113; C. Masanetz, H. Gutz, W. Grosch
Fishy and hay-like off-flavours of dry spinach
Vegetables — WASABI (Wasabi japonica) (Japanese horseradish)
1. * ACS Symp. Ser. 637 (1996) 67-78; H. Masuda, Y. Harada, K. Tanaka, M. Nakajima, H. Tabeta
Characteristic odorants of wasiba (Wasabia japonica matum), Japanese horseradish, in comparison with those of horseradish (Armoracia rusticana)