Mass Spectra of Volatiles in Food

Central Institute Of Nutrition And Food Research

ISBN 10: 0471648256 ISBN 13: 9780471648253

Publisher: Wiley, 2003

This work contains high quality data geared towards the food and flavor industries. It is carefully selected and quality controlled by the mass spectral experts at the Central Institute of Nutrition and Food Research in the Netherlands. Available Database Formats include: Benchtop/SPC, Excalibur, Fisons VG Masslab, HP Chemstation, NetCDF, NIST, Shimadzu QP 5000, Varian ITS 40 Finnigan: GCQ, TSQ, SSQ, Ion Trap, INCOS.

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From the Back Cover:

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:

Chemical structure
Chemical name
Molecular formula
Molecular weight (Nominal mass)
Base peak
Reference
Measurement condition

Availability: Benchtop/SPC, Excalibur,Finnigan GCQ, Finnigan SSQ,Finnigan TSQ, Finnigan Ion-Trap, Finnigan INCOS,Fisons VG Masslab,HP Chemstation, HPJCAMP,HP MSD,MSP,NetCDF, NIST,Shimadzu QP-5000, Thermo Galactic SpectralID,Varian ITS

About the Author:

Central Institute of Nutrition and Food Research is the author of Mass Spectra of Volatiles in Food (SpecData), 2nd Edition, published by Wiley.

"About this title" may belong to another edition of this title.