Related Experiment Videos
A basis for estimation of consumption: literature values for selected food volatiles. Part III
M De Vincenzi1, E Badellino, S Di Folco
1Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità, Rome, Italy.
Food Additives and Contaminants
|April 1, 1989
Abstract:
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.