消费估算的基础：选定食物挥发物的文献值。第三部分。
A basis for estimation of consumption: literature values for selected food volatiles. Part III.
作者信息
De Vincenzi M, Badellino E, Di Folco S, Dracos A, Magliola M, Stacchini A, Stacchini P, Silano V
机构信息
Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità, Rome, Italy.
出版信息
Food Addit Contam. 1989 Apr-Jun;6(2):235-67. doi: 10.1080/02652038909373779.
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.
已报道了16种食品中挥发性化合物的定量数据。在这16种食品中的两种，即鳄梨和菠萝蜜中，未发现有报告定量数据的出版物。全球已对其他14种食品中的约550种挥发性化合物进行了分析。芒果和树莓是挥发性化合物数量最多的产品；最具代表性的物质是苯甲醛、乙酸乙酯、柠檬烯和2-苯乙醇。
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