De Vincenzi M, Castriotta F, Di Folco S, Dracos A, Magliola M, Mattei R, Purificato I, Stacchini A, Stacchini P, Silano V
Food Addit Contam. 1987 Apr-Jun;4(2):161-218. doi: 10.1080/02652038709373627.
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.
在本文中，我们呈现了关于15种食品中挥发性化合物的定量文献数据汇编，这些食品包括一些白兰地、肉类、油类以及蔬菜、醋和土豆。在这组食品中鉴定出的挥发性化合物（约900种）的含量通常在ppm范围内。羧酸在李子白兰地、醋、羊肉（加热）中的含量要高得多，而醇类、酯类和羰基醛在白兰地中特别丰富。
