The Products

• The classification of 5,500 original extrait perfumes, toilet waters, after shaves and eau de colognes with type, odour, brand name, year and, if known, creator and glassware designer;
• A qualitative (or semi-quantitative) indication of the composition of over 4,000 of the most modern perfumes;
• References to some recent American, French and German perfume classifications and to general literature concerning the fragrances;
• The possibility to search on Name, Type, Odour and Composition.

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• Chemical Identities, Odour Descriptions, Performance, Application and references to RIFM monographs (where possible) of more than 4,100 perfumery materials;
• Stability Records of all materials in 21 endproducts and in water pH 1 - 12;
• More than 3,200 Commercial Names and Synonyms with suppliers;
• The possibility to search on Chemical Identity, CAS number, Odour Description and Stability.

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• Chemical Identities, Chemical Abstracts Service registry numbers (CAS), FEMA-GRAS Substance numbers and Council of Europe numbers of more than 5,500 Flavour Materials; among these are all GRAS lists materials and more than 1,400 materials from natural sources;
• More than 550 suppliers for these materials, with addresses, telephone and fax numbers;
• An indication of the Occurrence, Flavour and Application of each material;
• One or two references of the most recent literature on more than 4,500 materials.

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VCF, the world authority on the occurrence of flavour chemicals, contains all data from the publication Volatile Compounds in Food, Qualitative and Quantitative Data, Seventh Edition (1996), including Supplement 1 (1997) and Supplement 2 (1999), by the TNO Nutrition and Food Research Institute in Zeist, The Netherlands. (Co-editor: M.H. Boelens, BACIS, Huizen, The Netherlands.)
The database provides answers to questions such as: What volatile compounds occur in a particular product? In what products does a particular volatile compound occur? What is the range of concentrations of a compound in a particular product? Can a compound be considered a natural constituent of a particular product? What publications (reviews) have appeared with respect to a particular product in recent years?

VCF 2000 contains:

• Chemical Identities and CAS/FEMA-GRAS/CE numbers (if known) of more than 7,100 Flavour Chemicals;
• The Qualitative and Quantitative Occurrence of these Flavour Chemicals in about 450 Food Products, divided into the following groups: Alcoholic beverages < 20%, Alcoholic beverages > 20%, Dairy products, Coffee Tea Cocoa, Seafood, Meat & Poultry, Spices & Condiments, Vegetables, Fungi, Fruits, Nuts, Bread & Cereals, Miscellaneous;
• More than 4,500 references (including reviews) related to these products;
• The possibility to search on chemical names, CAS numbers (> 6,400), FEMA-GRAS numbers (> 900), CE numbers (> 600), Molecular Formulas and Molecular Weights.

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• More than 3,000 Quantitative Analyses of Essential Oils including Latin names and references;
• Chemical Identities and CAS numbers of more than 3,400 natural compounds;
• Retention indices on various GC-columns of 1,800 compounds;
• The possibility to search by name of analysis/compound, by CAS number and by one or more retention indices;
• The possibility to retrieve your own composition (or list of compounds) in the database.

  For More Information on the ESO 2000 (update 2006)

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Now finally available: an exhaustive listing of all odour, flavour or taste threshold values of chemical compounds, in total almost 17,000 values, from the literature by L.J. van Gemert.

There are six compilations in two volumes (all numbers below are approximations):

• 1,150 compounds with threshold values in air;
• 1,580 compounds with threshold values in water;
• 570 compounds with threshold values in other media like beer, oil, starch, etc.;
• 1,870 compounds with flavour threshold values in water;
• 920 compounds with flavour threshold values in media like beer, oil, and other foods and drinks;
• 630 peptides and derivatives with flavour threshold values in water.

The present compilations are as complete as possible from the early days of olfactory and gustatory research till the end of 2002 and are only based on original sources from the literature.

In the six compilations almost 2,930 references are listed. The nomenclature is standardised in accordance with the IUPAC rules and all concentration units used were converted, if necessary, to mg/m³ for odour threshold values in air and to mg/kg for odour or flavour threshold values in water and in other media. But, especially in the compilations with flavour threshold values, more relatively simple trivial names have been used. In a limited number of cases other concentration units, like millimoles, have been listed too.

(PpB or mg/m³? See our table with concentration conversion factors for vapours and gases in the BACIS Archives.)

The compilations are delivered in two separate ring binders; one with odour threshold values (352 pages) and the other with flavour threshold values (384 pages), with files on disk.

For more information or order the Threshold Compilations - write or call:

To order - write or call:

Oliemans Punter & Partners
Postbus 14167
3508 SG UTRECHT
Burg. Reigerstraat 89
3581 KP UTRECHT
Nederland
Tel: 030-2516772
Fax: 030-2540254
http://www.thresholdcompilation.com/
E-mail info@thresholdcompilation.com

These Products are not supplied by Leffingwell & Associates, but are listed here in support of the work of L.J. van Gemert