The following sources for the occurrence, the naturalness, the legislation and the physico-chemical properties of aroma chemicals are known.
Volatile Compounds in Food (1996). The qualitative and quantitative occurrence of about 7,000 chemical compounds in about 500 foods, drinks and edible natural isolates. TNO Nutrition and Food Research Institute, P.O. Box 360, 3700 AJ ZEIST, The Netherlands.
VCF database (1996) from Boelens Aroma Chemical Information Service (BACIS), Groen van Prinstererlaan 21, 1272 GB HUIZEN, The Netherlands.
Orange Book from the United Nations; classification of dangerous products.
Blue Book, Flavourings Substances and Natural Sources of Flavouring, Council of Europe (1992), 4th. Edition. CE-numbers of about 1200 flavourings compounds.
Food Chemical Codex, Fourth Edition 1996, Physico-chemical properties of flavouring materials.
Research Institute for Fragrance Materials (RIFM) Monographs, Food & Chemical Toxicology 1970-1992; physiological properties of about 1250 volatile compounds.
ISO-standards of the International Standard Organization. Standard analysis procedures.
Food Extracts & Manufacturing Association (FEMA). List of flavouring materials with "Generally Recognized As Safe" (GRAS) numbers. Scientific Literature Reviews of physiological properties of flavourings materials.
International Fragrance Association (IFRA). Restriction for the use of fragrance materials in perfume compounds.
Standard procedures in Pharmacopoeias (BP, DAB, USP).
Regulations for Transport of Chemicals (ADR). Route (GGVS), Air (IATA), Sea (IMDG), Rail (RID).
Material Safety Data Sheets (USA).
Reprinted by Leffingwell & Associates, 2006, with Permission