| Автор | De Vincenzi, M. |
| Автор | Castriotta, F. |
| Автор | De Ponte, R. |
| Автор | Dracos, A |
| Автор | Magliola, M. |
| Автор | Mattei, R. |
| Автор | Stacchini, A. |
| Автор | Stacchini, P. |
| Автор | Silano, V. |
| Дата выпуска | 1986 |
| dc.description | This paper is a compilation of quantitative data available on volatile compounds reported so far in 18 food items including some legumes, cereals, grapes and cheeses as well as crab, lobster, cocoa and chocolate. No publications reporting quantitative data were found for five of these 18 food products, i.e. sultana grape, broad beans, cassava, oat and rye. About 440 volatile compounds have been assayed globally in the other 13 food products and more than 50% of them were found in grape or in grape juice. Levels of these voltatile compounds in the selected foods were generally in the ppb range and less often in the low ppm range. Very high levels were found for some carboxylic acids in cheeses and cocoa and for some alcohols and acids as well as for ethyl acetate in grape juice. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Название | A basis for estimation of consumption: Literature values for selected food volatiles. Part I |
| Тип | research-article |
| DOI | 10.1080/02652038609373583 |
| Print ISSN | 0265-203X |
| Журнал | Food Additives and Contaminants |
| Том | 3 |
| Первая страница | 185 |
| Последняя страница | 224 |
| Аффилиация | De Vincenzi, M.; Department of Comparative Toxicology and Ecotoxicology |
| Аффилиация | Castriotta, F.; Documentation Service |
| Аффилиация | De Ponte, R.; Documentation Service |
| Аффилиация | Dracos, A; Department of Food Hygiene |
| Аффилиация | Magliola, M.; Department of Food Hygiene |
| Аффилиация | Mattei, R.; Documentation Service |
| Аффилиация | Stacchini, A.; Fellowship, Istituto Superiore di Sanità |
| Аффилиация | Stacchini, P.; Documentation Service |
| Аффилиация | Silano, V.; Department of Comparative Toxicology and Ecotoxicology |
| Выпуск | 3 |
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| Библиографическая ссылка | Jecfa. 1976. 20th Report. Joint FAO/WHO Expert Committee on Food Additives, : 20–21. |
| Библиографическая ссылка | Maarse, H. 1984. “Volatile Compounds in Food”. In Quantitative Data, Volume 2, Zeist, , the Netherlands: CIVO TNO. |
| Библиографическая ссылка | Maarse, H. 1984. “Volatile Compounds in Food”. In Quantitative Data, Volume 3, Zeist, , the Netherlands: CIVO TNO. |
| Библиографическая ссылка | Stofberg, J. 1981. Setting priorities for safety evaluation of flavouring materials. Perfumer and Flavorist, 6: 69–75. |
| Библиографическая ссылка | Stofberg, J. 1983. Safety evaluation and regulation of flavouring substances. Perfumer and Flavorisl, 8: 53–62. |
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| Библиографическая ссылка | Van Straten, S. 1983. “Volatile Compounds in Food”. In Quantitative Data, Volume 1, Zeist, , the Netherlands: CIVO TNO. |
