A basis for estimation of consumption: Literature values for selected food volatiles. Part IIIFootnote∗
Study carried out on behalf of the Commission of the European Communities

M. De Vincenzi Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

E. Badellino Fellowship, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

S. Di Folco Fellowship, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

A. Dracos Documentation Service, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

M. Magliola Documentation Service, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

A. Stacchini Department of Food Hygiene, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

P. Stacchini Department of Food Hygiene, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

V. Silano Fellowship, Istituto Superiore di Sanità, Viale Regina Elena, Rome, 299–00161, Italy

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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.

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Study carried out on behalf of the Commission of the European Communities

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A basis for estimation of consumption: Literature values for selected food volatiles. Part IIIFootnote∗
Study carried out on behalf of the Commission of the European Communities

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A basis for estimation of consumption: Literature values for selected food volatiles. Part IIIFootnote∗Study carried out on behalf of the Commission of the European Communities

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A basis for estimation of consumption: Literature values for selected food volatiles. Part IIIFootnote∗
Study carried out on behalf of the Commission of the European Communities