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A basis for estimation of consumption: Literature values for selected food volatiles. Part III*

 

作者: M. De Vincenzi,   E. Badellino,   S. Di Folco,   A. Dracos,   M. Magliola,   A. Stacchini,   P. Stacchini,   V. Silano,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1989）
卷期: Volume 6, issue 2  

页码: 235-267

 

ISSN:0265-203X

 

年代: 1989

 

DOI:10.1080/02652038909373779

 

出版商: Taylor & Francis Group

 

关键词: flavourings;volatile substances;foods

 

数据来源: Taylor

 

摘要:

Quantitative data on volatile compounds have been reported in 16 food items. No publications reporting quantitative data were found for two of these 16 food products, i.e. avocado and jackfruit. About 550 volatile compounds have been assayed globally in the other 14 food products. Mango and raspberry were the products with the greatest number of volatile compounds; the most representative substances were benzaldehyde, ethyl acetate, limonene, and 2‐phenylethanol.

 

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