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VCF online Volatile Compounds in Food 16.7

409 new references in VCF version 16.7
85 new product - reference combinations
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Alcoholic Beverages > 20% alc. — CHINESE LIQUOR (BAIJIU)
1. * J. Agric. Food Chem. 64 (2016) 5367-5374; Y. Zheng, B. Sun, M. Zhao, F. Zheng, M. Huang, J. Sun. X. Sun, H. Li (Zhima, sesame type baijiu)
Characterization of the key odorants in Chinese Zhima aroma-type Baijia by GC-O, quantitative measurements, aroma recombination, and omission studies
Alcoholic Beverages > 20% alc. — COGNAC (French brandy)
1. 1er Symp. Sci. Int. de Cognac, R. Cantagrel (Ed.), Lavoisier (1993) 529-537; J.P. Vidal, G. Mazerolles, S. Estreguil, R. Cantagrel
Analyse quantitative de la fraction carbonylée volatile des eaux-de-vie de Cognac
Alcoholic Beverages > 20% alc. — GRAPE BRANDY
1. 1er Symp. int. sur les eaux-de-vie traditionnelles d'origine viticole, A. Bertrand (Ed.), Lavoisier (1991) 165-173; J.-P. Vidal, R. Cantagrel, R. Mazerolles, L. Lurton, J. Gaschet
Mise en evidence de l'influence du triméthyl-1,1,6 dihydro-1,2 naphthalène sur la qualité organoleptique des eaux-de-vie nouvelles de Cognac
Alcoholic Beverages < 20% alc. — BEER
1. Brauwelt 122 (1982) 618-626; K. Wackerbauer, P. Krämer, J. Siepert (pils, dunkles, weizen, alt)
Phenolische Aromastoffe in Bier. Phenolcarbonsäuren un Phenole in den Rohstoffen und bei der Bierbereitung
2. J. Inst. Brew. 67 (1961) 262-266; T. Äyräpää
Occurrence of phenethyl alcohol in beer
3. J. Inst. Brew. 88 (1982) 134-135; D.B. Hawthorne, P.J. Moulder, T.E. Kavanagh, B.J. Clarke (lager beer Australie)
Difference thresholds of some fatty acids in beer
4. J. Inst. Brew. 88 (1982) 76-79; G.E. Otter, A.S. Marsh (lager beer)
An alternative method for the determination of dimethyl sulphide in beer
Alcoholic Beverages < 20% alc. — PORT WINE
1. Vitis 8 (1969) 23-37; B.C. Rankine, K.F. Pocock
β-Phenethanol and n-hexanol in wines: influence of yeast starin, grape variety and other factors; and taste thresholds
Alcoholic Beverages < 20% alc. — RED WINE
1. * Am. J. Enol. Vitic. 46 (1995) 84-87; A. Anocibar Beloqui, P. Guedes de Pinho, A. Bertrand (221 white, 107 red wines)
Bis(2-hydroxyethyl)disulfide, a new compound found in wine. Its influence in wine aroma
2. J. Agric. Food Chem. (2011) 59: 3264-3272; M. Pons, B. Dauphin, S. la Guerche, A. Pons, V. Lavigne-Cruege, S. Shinkurak, D. Bunner, T. Richard, J.-P. Monti, P. Darriet
Identification of impact odorants contributing to the fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect
3. J. Agric. Food Chem. 55 (2007) 5205-5212; L. Tat, P. Comuzzo, F. Battistuuta, R. Zironi (Aglianico del Vulture, red wine Italy)
Sweet-like off-flavor in Aglianico del Vulture wine : ethyl phenylacetate as the mainly involved compound
4. * J. Sci. Food Agric. 60 (1992) 165-178; P. Chatonnet, D. Dubourdieu, J.N. Boidron, M. Pons (54 white, 12 rosé, 83 red wines)
The origin of ethylphenols in wines
5. * J. Sci. Food Agric. 62 (1993) 191-202; P. Chatonnet, D. Dubourdieu, J.N. Boidron, V. Lavigne (54 white, 12 rosé, 83 red wines)
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
6. * J. Sci. Food Agric. 80 (2000) 1659-1667; V. Ferreira, R. López, J.F. Cacho (52 young 1-2 years Spanish red wines Grenache, Cabernet Sauvignon, Merlot and Tempranillo)
Quantitative determination of the odorants of young red wines from different grape varieties
7. * Sci. Aliments 12 (1992) 513-532; P. Chatonnet, V. Lavigne, J.N. Boidron, D. Dubourdieu, M. Pons
Identification et dosage de sulfures volatils lourds dans les vins par chromatographie en phase gazeuse et photométrie de flamme
8. Vitis 8 (1969) 23-37; B.C. Rankine, K.F. Pocock
β-Phenethanol and n-hexanol in wines: influence of yeast starin, grape variety and other factors; and taste thresholds
Alcoholic Beverages < 20% alc. — ROSÉ WINE
1. * J. Sci. Food Agric. 60 (1992) 165-178; P. Chatonnet, D. Dubourdieu, J.N. Boidron, M. Pons (54 white, 12 rosé, 83 red wines)
The origin of ethylphenols in wines
2. * J. Sci. Food Agric. 62 (1993) 191-202; P. Chatonnet, D. Dubourdieu, J.N. Boidron, V. Lavigne (54 white, 12 rosé, 83 red wines)
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
3. * Sci. Aliments 12 (1992) 513-532; P. Chatonnet, V. Lavigne, J.N. Boidron, D. Dubourdieu, M. Pons
Identification et dosage de sulfures volatils lourds dans les vins par chromatographie en phase gazeuse et photométrie de flamme
Alcoholic Beverages < 20% alc. — SAKE
1. Hakkokogaku 66 (1988) 149-155; O. Akita, T. Hasuo, S. Hara, K. Yoshizawa
Ethyl 4-hydroxybutyrate and γ-butyrolactone in sake (in Jap.)
2. * Shelf life studies foods beverages: chem., biol., phys. nutr. aspects, G. Charalambous (Ed.), Elsevier (1993) 1003-1031; K. Takahashi, H. Akiyama
The shelf life of sake
Alcoholic Beverages < 20% alc. — SHERRY
1. Thesis, U. Paris-Sud (Centre d'Orsay) (1989); B. Martin (flor sherry)
Dosage de l'acétyl-4 gamma-butyrolactone et de la diméthyl-4,5 tétrahydrofurane dione-2,3 dans des flor-sherries et détermination de l'impact olfactif de ces molécules dans ces vins
2. Vitis 8 (1969) 23-37; B.C. Rankine, K.F. Pocock
2-Phenethanol and n-hexanol in wines: Influence of yeast starin, grape variety and other factors; and taste thresholds
Alcoholic Beverages < 20% alc. — SPECIAL WINE
1. Vitis 8 (1969) 23-37; B.C. Rankine, K.F. Pocock
β-Phenethanol and n-hexanol in wines: influence of yeast starin, grape variety and other factors; and taste thresholds
Alcoholic Beverages < 20% alc. — WHITE WINE
1. * Am. J. Enol. Vitic. 46 (1995) 84-87; A. Anocibar Beloqui, P. Guedes de Pinho, A. Bertrand (221 white, 107 red wines)
Bis(2-hydroxyethyl)disulfide, a new compound found in wine. Its influence in wine aroma
2. * Flavour Fragr. J. 10 (1995) 385-392; P. Darriet, T. Tominaga, V. Lavigne, J.-N. Boidron, D. Dubourdieu
Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one
3. J. Agric. Food Chem. (2011) 59: 3264-3272; M. Pons, B. Dauphin, S. la Guerche, A. Pons, V. Lavigne-Cruege, S. Shinkurak, D. Bunner, T. Richard, J.-P. Monti, P. Darriet
Identification of impact odorants contributing to the fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect
4. * J. Sci. Food Agric. 60 (1992) 165-178; P. Chatonnet, D. Dubourdieu, J.N. Boidron, M. Pons (54 white, 12 rosé, 83 red wines)
The origin of ethylphenols in wines
5. * J. Sci. Food Agric. 62 (1993) 191-202; P. Chatonnet, D. Dubourdieu, J.N. Boidron, V. Lavigne (54 white, 12 rosé, 83 red wines)
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
6. * Sci. Aliments 12 (1992) 513-532; P. Chatonnet, V. Lavigne, J.N. Boidron, D. Dubourdieu, M. Pons
Identification et dosage de sulfures volatils lourds dans les vins par chromatographie en phase gazeuse et photométrie de flamme
7. * Sci. Aliments 15 (1995) 423-433; I. Dugelay, R. Baumes, Z. Günata, A. Razungles, C. Bayonove (white wine)
Evolution de l'arôme au cours de la conservation du vin: formation de 4-(1-éthoxyéthyl)-phénol et 4-(1-éthoxyéthyl)-gaïacol
8. Vitis 21 (1982) 240-246; D.J. Spedding, P. Raut
The influence of dimethyl sulphide and carbon disulphide in the bouquet of wines
9. Vitis 8 (1969) 23-37; B.C. Rankine, K.F. Pocock
β-Phenethanol and n-hexanol in wines: influence of yeast starin, grape variety and other factors; and taste thresholds
Bread & Cereals — POPCORN
1. Flavour Sci. Technol., Flavour '90, Proc. Weurman Symp., 6th, eds Bessière et al., John Wiley & Sons (1990) 105-108; P. Schieberle
Occurrence and formation of roast-smelling odorants in wheatbread crust and popcorn
Dairy Products — CHEESE, VARIOUS TYPES
1. ** Flavor of Food and Beverages, Proc. Symp. Academic Press Inc. eds G. Charalambous, G.E. Inglett (1978) 65-74; J. Adda, S. Roger, J.-P. Dumont (review)
Some recent advances in the knowledge of cheese flavor
Dairy Products — CREAM
1. J. Agric. Food Chem. (2007) 9634-9645; B. Schlutt, N. Moran, P. Schieberle, T. Hofmann
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream
Dairy Products — MILK
1. * Expression of multidisciplinary flavour science, eds C. Yeretzian, I. Blank, M. Wüst (2010) 242-244; M. Martens, M. Reekers, W. Timmermans, C. Ponne (sound milk)
Identifying aroma components responsible for light-induced off-flavour in pasteurised milk
Dairy Products — SKIM MILK POWDER
1. * J. Agric. Food Chem. 49 (2001) 2948-2963; Y. Karagül-Yüceer, M.A. Drake, K.R. Cadwallader (skimmed milkpowder)
Aroma-active components of nonfat dry milk
2. * J. Agric. Food Chem. 50 (2002) 305-312; Y. Karagül-Yüceer, K.R. Cadwallader, M.A. Drake (3 skimmed milk powders stored 3 month-1 year)
Volatile flavor components of stored nonfat dry milk
Dairy Products — SWISS CHEESES
1. * Lebensm. Wiss. Technol. 27 (1994) 237-244; M. Preininger, W. Grosch (2 samples Emmentaler)
Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values
Fruits — APPLE PROCESSED (juice)
1. Flüss. Obst 58 (1991) 121-125; A.G.H. Lea, G.D. Ford
Instrumentelle und sensorische Charakterisierung handelsüblicher Apfelsäfte
Fruits — ASIAN PEAR (Pyrus serotina, Pyrus pyrifolia)
1. * J. Agric. Food Chem. 40 (1992) 1925-1929; G.R. Takeoka, R.G. Buttery, R.A. Flath
Volatile constituents of Asian pear (Pyrus serotina)
Fruits — GRAPEFRUIT OIL (Citrus paradisi)
1. J. Agric. Food Chem. 9 (1961) 298-301; L.J. Swift
Determination of linaloöl and α-terpineol in Florida orange products
Fruits — ORANGE JUICE (Citrus sinensis L. Osbeck)
1. J. Agric. Food Chem. 9 (1961) 298-301; L.J. Swift
Determination of linaloöl and α-terpineol in Florida orange products
Fruits — ORANGE OIL (Citrus sinensis L. Osbeck)
1. J. Agric. Food Chem. 40 (1992) 2236-2243; A.F. Thomas, F. Bassols (Florida orange oil)
Occurrence of pyridines and other bases in orange oil
2. J. Agric. Food Chem. 9 (1961) 298-301; L.J. Swift
Determination of linaloöl and α-terpineol in Florida orange products
3. Nippon Shokuhin Kogyo Gakkaishi 38 (1991) 668-674; H. Sugisawa, M. Takeda, R.H. Yang, N. Takagi (navel oranges)
The comparison of odor quality of volatiles in peel oils of five kinds of navel oranges
Fruits — RASPBERRY (Rubus idaeus L.)
1. * Z. Lebensm. Unters. Forsch. 191 (1990) 129-131; M. Larsen, L. Poll (10 raspberrry varieties)
Odour thresholds of some important aroma compounds in raspberries
Fruits — SCORODOCARPUS borneensis Becc (wood garlic)
1. Biosci. Biotech. Biochem. 58 (1994) 430-431; K. Kubota, M. Matsumoto, M. Ueda, A. Kobayashi
New antimicrobial compound from Scorodocarpus borneensis Becc.
2. Biosci. Biotech. Biochem. 58 (1994) 644-646; K. Kubota, S. Ohhira, A. Kobayashi
Identification and antimicrobial activity of the volatile flavor constituents from Scorodocarpus borneensis Becc.
Meat & Poultry — BEEF
1. ** Progress in Flavour Precursor Studies, eds Schreier et al., Allured Publ. (1993) 329-342; W. Grosch, G. Zeiler-Hilgart, C. Cerny, H. Guth (review)
Studies on the formation of odorants contributing to meat flavours
Meat & Poultry — BEEF (boiled, cooked)
1. * Frontiers of flavour science, P. Schieberle, K.-H. Engel (Eds), DFA, Garching (2000) 17-20; R. Kerscher, W. Grosch
Comparison of the aromas of cooked beef, pork and chicken
2. Recent developments in flavor and fragrance chem., R. Hopp, K. Mori (Eds), VCH, Weinheim (1993) 183-213; P. Werkhoff, J. Brüning, R. Emberger, M. Güntert, R. Hopp
Flavor chemistry of meat volatiles: new results on flavor components from beef, pork, and chicken
Meat & Poultry — BEEF (fried)
1. * Lebensm. Wiss. Technol. 26 (1993) 171-177; H. Guth, W. Grosch (fried stewed beef)
12-methyltridecanal, a species-specific odorant of stewed beef
Meat & Poultry — BEEF (grilled, roasted)
1. * Z. Lebensm. Unters. Forsch. 196 (1993) 417-422; C. Cerny, W. Grosch (roasted beef)
Quantification of character-impact odour compounds of roasted beef
Meat & Poultry — BEEF FAT (heated)
1. J. Food Sci. 56 (1991) 1197-1202; J.K. Ha, R.C. Lindsay
Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats
Meat & Poultry — CHICKEN (cooked)
1. Recent developments in flavor and fragrance chem., R. Hopp, K. Mori (Eds), VCH, Weinheim (1993) 183-213; P. Werkhoff, J. Brüning, R. Emberger, M. Güntert, R. Hopp
Flavor chemistry of meat volatiles: new results on flavor components from beef, pork, and chicken
Meat & Poultry — CHICKEN (fried)
1. * Frontiers of flavour science, P. Schieberle, K.-H. Engel (Eds), DFA, Garching (2000) 17-20; R. Kerscher, W. Grosch
Comparison of the aromas of cooked beef, pork and chicken
Meat & Poultry — LAMB and MUTTON FAT (heated)
1. J. Food Sci. 56 (1991) 1197-1202; J.K. Ha, R.C. Lindsay
Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats
Meat & Poultry — PORK FAT
1. J. Food Sci. 56 (1991) 1197-1202; J.K. Ha, R.C. Lindsay
Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats
Meat & Poultry — PORK, UNCURED (boiled, cooked)
1. * Frontiers of flavour science, P. Schieberle, K.-H. Engel (Eds), DFA, Garching (2000) 17-20; R. Kerscher, W. Grosch
Comparison of the aromas of cooked beef, pork and chicken
2. Recent developments in flavor and fragrance chem., R. Hopp, K. Mori (Eds), VCH, Weinheim (1993) 183-213; P. Werkhoff, J. Brüning, R. Emberger, M. Güntert, R. Hopp
Flavor chemistry of meat volatiles: new results on flavor components from beef, pork, and chicken
Meat & Poultry — STEWED BEEF JUICE
1. * J. Agric. Food Chem. 42 (1994) 2862-2866; H. Guth, W. Grosch
Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies
Miscellaneous — HOP CONES or PELLETS (Humulus lupulus)
1. Proc. Am. Soc. Brew. Chem. 33 (1974) 7-12; T. Shimazu, N. Hashimoto, Y. Kuroiwa
Humuladienone in beer
Miscellaneous — MAPLE SYRUP (Acer saccharum)
1. J. Sens. Stud. 6 (1991) 101-118; A.L. Belford, R.C. Lindsay, S.C. Ridley
Contributions of selected flavor compounds to the sensory properties of maple syrup
Miscellaneous — SESAME SEED (roasted)
1. * Progress in Flavour Precursor Studies, eds Schreier et al., Allured Publ. (1993) 343-360; P. Schieberle
Studies on the flavour of roasted white sesam seeds
Seafood — LEAN FISH (processed)
1. J. Agric. Food Chem. 41 (1993) 2076-2081; C. Milo, W. Grosch
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material
Seafood — LOBSTER
1. Aust. J. Chem. 35 (1982) 373-383; F.B. Whitfield, D.J. Freeman, J.H. Last, P.A. Bannister, B.H. Kennett
Oct-1-en-3-ol and (5Z)-octa-1,5-dien-3-ol, compounds important in the flavour of prawns and sand-lobsters
Seafood — OYSTERS
1. ** J. Agric. Food Chem. 50 (2002) 299-304; A.-L. Pennarun, C. Prost, M. Demaimay
Aroma extracts from oyster Crassostrea gigas: comparison of two extraction procedures
2. * J. Sci. Food Agric. 82 (2002) 1652-1660; A.-L. Pennarun, C. Prost, M. Demaimay
Identification and origin of the character-impact compounds of raw oyser Crassostrea gigas
Seafood — SHRIMPS (PRAWN)
1. Aust. J. Chem. 35 (1982) 373-383; F.B. Whitfield, D.J. Freeman, J.H. Last, P.A. Bannister, B.H. Kennett
Oct-1-en-3-ol and (5Z)-octa-1,5-dien-3-ol, compounds important in the flavour of prawns and sand-lobsters
Spices & Condiments — CAPERS (Capparis spinoza)
1. * Flavour Fragr. J. 7 (1992) 313-321; H. Brevard, M. Brambilla, A. Chaintreau, J.-P. Marion, H. Diserens
Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile
Spices & Condiments — DILL HERB (Anethum graveolens L.)
1. Food Chem. 43 (1992) 337-343; I. Blank, A. Sen, W. Grosch
Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.)
Spices & Condiments — MEADOWSWEET FLOWER OIL (Filipéndula ulmária)
1. Lebensm. Wiss. Technol. 15 (1982) 286-289; A. Lindeman, P. Jounela-Eriksson, M. Lounasmaa (steam distilled oil)
The aroma composition of the flower of meadowsweet (Filipéndula ulmária (L.) Maxim.)
Spices & Condiments — SAGE (Salvia officinalis L.)
1. * J. Agric. Food Chem. 49 (2001) 2906-2916; P.C. Santos-Gomes, M. Fernandes-Ferreira (Salvia officinales N. Portugal)
Organ- and season-dependent variation in the essential oil composition of Salvia officinales L. cultivated at two different sites
Vegetables — BROCCOLI (raw)
1. * J. Agric. Food Chem. 40 (1992) 850-852; M. Hansen, R.G. Buttery, D.J. Stern, M.I. Cantwell, L.C. Ling (raw broccoli)
Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles
Vegetables — GARLIC (BAKED, FRIED)
1. * J. Agric. Food Chem. 42 (1994) 1342-1347; T.-H. Yu, L.-Y. Lin, C.-T. Ho (baked, fried garlic)
Volatile compounds of blanched, fried blanched, and baked blanched garlic slices
Vegetables — GARLIC ESSENTIAL OIL
1. * Acta Aliment. 20 (1991) 163-171; J. Pino, A. Rosado, A. Gonzalez
Volatile flavour components of garlic essential oil
2. * J. Spices Arom. Crops 8 (1999) 41-47; P.G. Prabhakara Rao, L. Jaganmohan Rao, B. Raghavan
Chemical composition of essential oils of garlic (Allium sativum L.)
Vegetables — PARSLEY LEAVES
1. Lebensm. Wiss. Technol. 25 (1992) 55-60; H.-P. Jung, A. Sen, W. Grosch
Evaluation of potent odorants in parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. crispum] by aroma extract dilution analysis
Vegetables — PARSLEY ROOT
1. * J. Agric. Food Chem. 40 (1992) 1038-1040; S. Nitz, M.H. Spraul, F. Drawert, M. Spraul (roots from 2 types of parsley)
3-Butyl-5,6-dihydro-4H-isobenzofuran-1-one, a sensorial active phthalide in parsley roots
Vegetables — SOYA-BEAN OIL
1. Lebensm. Wiss. Technol. 23 (1990) 513-522; H. Guth, W. Grosch (quantities in oil stored 60 days in dark)
Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay
2. Lebensm. Wiss. Technol. 23 (1990) 59-65; H. Guth, W. Grosch
Comparison of stored soya-bean and rapeseed oils by aroma extract dilution analysis
Vegetables — TOMATO FRESH
1. * Lebensm. Wiss. Technol. 27 (1994) 592-594; R.G. Buttery, G.R. Takeoka, G.E. Krammer, L.C. Ling (fresh tomato, tomato paste)
Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol) and 5-methyl-4-hydroxy-3(2H)-furanone in fresh and processed tomato
Vegetables — TOMATO PASTE
1. * Lebensm. Wiss. Technol. 27 (1994) 592-594; R.G. Buttery, G.R. Takeoka, G.E. Krammer, L.C. Ling (fresh tomato, tomato paste)
Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol) and 5-methyl-4-hydroxy-3(2H)-furanone in fresh and processed tomato