Mass Spectra of Volatiles in Food

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: SpecInfo Database Software (ISBN 0-471-21895-2) on Sun/Solaris, sgi/IRIX or WindowsNTChemical Concepts Staff is the author of 'Mass Spectra of Volatiles in Food ', published 1998 under ISBN 9780471440567 and ISBN 0471440566.