ISBN-13: 9780471648253 / Angielski / Digital (on physical carrier) / 2003
The Volatile Compounds in Food collection includes 1,620 reference mass spectra and covers the whole range of volatile compounds in food. Apart from the large number of natural, nature-identical and artificial flavours and aromas, there are - among others - food additives and solvents, pesticides and veterinary pharmaceutical compounds, which are frequently found as residues. Derivatives of non-volatile compounds such as sugars or polyhydroxyphenols are also available. A substantial number of the flavour and aroma compounds in this collection contain oxygen functional groups. The following are frequently present: alcohols, ethers, aldehydes, ketones, acetals, ketals, acids and esters. Additional information: