A basis for estimation of consumption: Literature values for selected food volatiles. Part II
De Vincenzi, M.; Castriotta, F.; Di Folco, S.; Dracos, A.; Magliola, M.; Matter, R.; Purificato, I.; Stacchini, A.; Stacchini, P.; Silano, V.; De Vincenzi, M.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità; Castriotta, F.; Fellowship, Istituto Superiore de Sanità; Di Folco, S.; Fellowship, Istituto Superiore de Sanità; Dracos, A.; Documentation Service, Istituto Superiore de Sanità; Magliola, M.; Documentation Service, Istituto Superiore de Sanità; Matter, R.; Fellowship, Istituto Superiore de Sanità; Purificato, I.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità; Stacchini, A.; Department of Food Hygiene, Istituto Superiore de Sanità; Stacchini, P.; Fellowship, Istituto Superiore de Sanità; Silano, V.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità
Журнал:
Food Additives and Contaminants
Дата:
1987
Аннотация:
In this paper we present a compilation of quantitative literature data on volatile compounds in 15 food items including some brandies, meats, oils as well as vegetables, vinegar and potatoes. Levels of the volatile compounds identified (approximately 900) in this group of food items are generally in the ppm range. Carboxylic acids were present in much higher levels in plum brandy, vinegar, lamb and mutton (heated), whereas alcohols, esters and carbonyls aldehydes are particularly abundant in brandy.
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