Second Edition
by the Central Institute of Nutrition Food Research
in The Netherlands

This resource covers the whole range of volatile compounds in food.

Mass Spectra of Volatile Compounds in Food CD-ROM contains high-quality data geared towards the food and flavor industries. The information is carefully selected and quality controlled by the mass spectral experts at the Central Institute of Nutrition and Food Research in the Netherlands.

Apart from the large number of natural, nature-identical and artificial flavors 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 flavor and aroma compounds in this collection contain oxygen functional groups. The following are frequently present: alcohols, ethers, aldehydes, ketones, acetals, ketals, acids and esters.

In addition to the electron impact spectrum, the following information is available:

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

Key Features:

• Search by structure and substructure
• Search by spectrum
• Search by various spectral features
• Quality controlled

Availability Data Base Formats:

• 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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