| Автор | De Vincenzi, M. |
| Автор | Castriotta, F. |
| Автор | Di Folco, S. |
| Автор | Dracos, A. |
| Автор | Magliola, M. |
| Автор | Matter, R. |
| Автор | Purificato, I. |
| Автор | Stacchini, A. |
| Автор | Stacchini, P. |
| Автор | Silano, V. |
| Дата выпуска | 1987 |
| dc.description | 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. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Тема | flavourings |
| Тема | volatile substances |
| Тема | food |
| Название | A basis for estimation of consumption: Literature values for selected food volatiles. Part II |
| Тип | research-article |
| DOI | 10.1080/02652038709373627 |
| Print ISSN | 0265-203X |
| Журнал | Food Additives and Contaminants |
| Том | 4 |
| Первая страница | 161 |
| Последняя страница | 218 |
| Аффилиация | De Vincenzi, M.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità |
| Аффилиация | Castriotta, F.; Fellowship, Istituto Superiore de Sanità |
| Аффилиация | Di Folco, S.; Fellowship, Istituto Superiore de Sanità |
| Аффилиация | Dracos, A.; Documentation Service, Istituto Superiore de Sanità |
| Аффилиация | Magliola, M.; Documentation Service, Istituto Superiore de Sanità |
| Аффилиация | Matter, R.; Fellowship, Istituto Superiore de Sanità |
| Аффилиация | Purificato, I.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità |
| Аффилиация | Stacchini, A.; Department of Food Hygiene, Istituto Superiore de Sanità |
| Аффилиация | Stacchini, P.; Fellowship, Istituto Superiore de Sanità |
| Аффилиация | Silano, V.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore de Sanità |
| Выпуск | 2 |
| Библиографическая ссылка | CODEX. 1983. Report of the 16th Session, Codex Committee on Food Additives, Alinorm 83/12A |
| Библиографическая ссылка | JECFA. 1976. 20th Report, Joint FAO/WHO Expert Committee on Food Additives 20 |
| Библиографическая ссылка | Maarse, H. 1984. Volatile Compounds in Food. Quantitative Data, Volume 2, Zeist, , The Netherlands: CIVO TNO. |
| Библиографическая ссылка | Maarse, H. 1984. Volatile Compounds in Food. Quantitative Data, Volume 3, Zeist, , The Netherlands: CIVO TNO. |
| Библиографическая ссылка | De Vincenzi, M., Castriotta, F., De Ponte, R., Dracos, A., Maglioli, M., Mattei, R., Stacchini, A., Stacchini, P. and Silano, V. A basis for estimation of consumption: Literature values for selected food volatiles Part I. Food Additives and Contaminants, 3185–224. |
| Библиографическая ссылка | Stofberg, J. 1981. Setting priorities for safety evaluation of flavouring materials. Perfumer and Flavorist, 6: 69–75. |
| Библиографическая ссылка | Stofberg, J. and Grundschober, F. 1984. Consumption ratio and food predominance of flavoring materials. Perfumer and Flavorist, 9: 53–83. Second cumulative series |
| Библиографическая ссылка | Stofberg, J. 1983. Safety evaluation and regulation of flavoring substances. Perfumer and Flavorist, 8: 53–62. |
| Библиографическая ссылка | Van Straten, S. 1983. Volatile Compounds in Food. Quantitative Data, Volume 1, Zeist, , The Netherlands: CIVO TNO. |
