消费量估算的基础：选定食品挥发物的文献值。第一部分。

A basis for estimation of consumption: literature values for selected food volatiles. Part I.

作者信息

De Vincenzi M, Castriotta F, De Ponte R, Dracos A, Magliola M, Mattei R, Stacchini A, Stacchini P, Silano V

出版信息

Food Addit Contam. 1986 Jul-Sep;3(3):185-224. doi: 10.1080/02652038609373583.

DOI:10.1080/02652038609373583

Abstract

This paper is a compilation of quantitative data available on volatile compounds reported so far in 18 food items including some legume, cereals, grapes and cheeses as well as crab, lobster, cocoa and chocolate. No publications reporting quantitative data were found for five of these 18 food products, i.e. sultana grape, broad beans, cassava, oat and rye. About 440 volatile compounds have been assayed globally in the other 13 food products and more than 50% of them were found in grape or in grape juice. Levels of these volatile compounds in the selected foods were generally in the ppb range and less often in the low ppm range. Very high levels were found for some carboxylic acids in cheeses and cocoa and for some alcohols and acids as well as for ethyl acetate in grape juice.

摘要

本文汇编了迄今为止在18种食品中报告的挥发性化合物的定量数据，这些食品包括一些豆类、谷物、葡萄、奶酪，以及螃蟹、龙虾、可可和巧克力。在这18种食品中，有5种未找到报告定量数据的出版物，即无核葡萄干、蚕豆、木薯、燕麦和黑麦。全球范围内已对其他13种食品中的约440种挥发性化合物进行了分析，其中50%以上存在于葡萄或葡萄汁中。所选食品中这些挥发性化合物的含量一般在ppb范围内，较少处于低ppm范围内。奶酪和可可中的一些羧酸、葡萄汁中的一些醇类、酸类以及乙酸乙酯的含量非常高。