Explore Internet database on volatile compounds.

The Maillard reaction, as you know, plays an important role in the formation of aroma compounds when foods are thermally processed. Early flavor studies on this reaction focused on identifying the aroma compounds that were formed by heating model food systems. This work provided some insight into the relationships between aroma precursors and thermal processing conditions, and how individual aroma compounds form.

Over the years, research has focused on determining the chemical pathways that explain the formation of these aroma compounds. Some studies have included quantitative investigations that make possible kinetic analysis of the data. This kinetic work has shown how sensitive the Maillard reaction is to both changes in the composition of the compounds, and how they are processed.

Researchers also have found that the formation of volatiles can be extremely independent and unpredictable. You can generate kinetic data for volatile formation in a simple model system, include another precursor that should have no direct effect on the kinetics of interest, and yet encounter significant kinetic changes.

In an effort to help us improve our knowledge of volatile compounds, TNO Nutrition and Food Research has established a database on volatile compounds in foods that is accessible via the Internet. The database contains up-to-date information on 7000 different volatile compounds in more than 400 food products. The volatile compounds per product are grouped in chemical classes, such as hydrocarbons, aldehydes, esters and acids.

The database provides rapid access to more than 4000 literature references. The complete and updated database can be accessed at www.tno.nl/vcf. TNO will repeatedly update the database to ensure that the latest information on volatile compounds is available. By the use of extended cross references, you can determine which volatile products occur in a particular food product; in which products a particular compound occurs; the range of concentrations in a particular product; and the identity or source of a certain compound.

The database can only be consulted on the basis of a subscription. The annual cost is EUR 1000,00 per location. All information about subscription, prices, conditions or a free demonstration is given at www.tno.nl/vcf. You can search the database by citing products or compounds.

Further information. K. van Ingen-Visscher, TNO Nutrition and Food Research, Utrechtseweg 48, P.O. Box 360, 3700, AJ Zeist, The Netherlands; phone: [phone]; fax: [phone]; URL: www.voeding.tno.nl.