Document Detail


A basis for estimation of consumption: literature values for selected food volatiles. Part II.
MedLine Citation:
PMID:  3595923     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
M De Vincenzi; F Castriotta; S Di Folco; A Dracos; M Magliola; R Mattei; I Purificato; A Stacchini; P Stacchini; V Silano
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Food additives and contaminants     Volume:  4     ISSN:  0265-203X     ISO Abbreviation:  Food Addit Contam     Publication Date:    1987 Apr-Jun
Date Detail:
Created Date:  1987-07-24     Completed Date:  1987-07-24     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8500474     Medline TA:  Food Addit Contam     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  161-218     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Alcohols / analysis
Aldehydes / analysis
Carboxylic Acids / analysis
Esters
Flavoring Agents / analysis*
Food Analysis*
Chemical
Reg. No./Substance:
0/Alcohols; 0/Aldehydes; 0/Carboxylic Acids; 0/Esters; 0/Flavoring Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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