title: A basis for estimation of consumption: literature values for selected food volatiles. Part III.
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.
authors.affiliation: Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità, Rome, Italy.
authors.forename: M
authors.initials: M
authors.lastname: De Vincenzi
authors.forename: E
authors.initials: E
authors.lastname: Badellino
authors.forename: S
authors.initials: S
authors.lastname: Di Folco
authors.forename: A
authors.initials: A
authors.lastname: Dracos
authors.forename: M
authors.initials: M
authors.lastname: Magliola
authors.forename: A
authors.initials: A
authors.lastname: Stacchini
authors.forename: P
authors.initials: P
authors.lastname: Stacchini
authors.forename: V
authors.initials: V
authors.lastname: Silano
mesh_terms: D005421:Flavoring Agents / Q000032:analysis; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis; D009822:Oils, Volatile / Q000032:analysis / Q000145:classification; D014835:Volatilization
chemical_list: D005421:Flavoring Agents; D005503:Food Additives; D009822:Oils, Volatile