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) |
