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Now Purchase online

Flavor-Base - 9th Edition is here

** Juice-Master 2011 ** Flavor-Base - 9th Edition ** Beverage-Master 2011 **

** VCF 2000 ** ESO 2000 (update 2006) ** PMP 2001 **

** FRM 2001 ** PFC 2002 ** Odour Thresholds ** 



Welcome Page

Flavor-Base 9

Juice-Master

Beverage-Master

VCF 2000 - Volatile Compounds in Foods

ESO 2000 - Essential oils

PMP 2001 - Perfumery Materials

PFC 2002 - Perfume & Fragrance Classification

FRM 2001 - Flavor Raw Materials

Odour Thresholds

In the News

Guest Book

Links to Other Sites

   VCF 2000 - Volatile Compounds in Food DATABASE

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;

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.

(VCF 2000 / 4th Ed.; 1 CD; Size: 24 MB; Network version available); (Requires Windows 98, XP, Windows Vista (32 bit), Windows 7 or 8 (32 bit) - OR for 64 bit systems, it requires Windows virtualization; Such virtualization may be Windows Virtual PC, VMware Player or VMLite). See - See - Running ESO 2006 or VCF 2000 in Virtual mode.

OR try the demo from the cloud on any Windows PC, Apple® PC or IPad® at https://use.cloudshare.com/Pro/ShareEnv/JITXR2L4KMVG

 

PRICE: U.S. $2775.00 - This product price is for a non-exclusive license granting rights to use the Volatile Compounds in Food Database and product files on one (1) personal computer or work station at a time. A separate license agreement and fee is required for each personal computer or work station on which the product is used. For each additional user at the same location add U.S. $250.00.

 Download the VCF 2000 Demo

To order or for demos - write or Email:

LEFFINGWELL & ASSOCIATES
4699 ARBOR HILL ROAD
CANTON, GEORGIA 30115 USA
Phone: + 1 770 8895111 ....Fax: +1 770 8870089
Email: leffingwell@mindspring.com

or Now Purchase online

VCF 2000 - Volatile Compounds in Food DATABASE is a product of Boelens Aroma Chemical Information Service (BACIS) distributed exclusively by Leffingwell & Associates.

Copyright © by Leffingwell & Associates

Other Subjects on the Leffingwell & Associates Site

The Product Offerings:

Flavor-Base 9
Juice-Master 2011
Beverage-Master 2011
VCF 2000 - Volatile Compounds in Foods
ESO 2000 - Essential oils
PMP 2001 - Perfumery Materials
PFC 2002 - Perfume & Fragrance Classification
FRM 2001 - Flavor Raw Materials
Odour Thresholds

Other Interesting Places:

In the News
Welcome Page
Guest Book

Flavor & Fragrance Links
Herbs & Botanical Links
Food Science Links
Chemoreception Links

Search PubMed

Phytochemical & Ethnobotanical Search Page

 

Aldehydes - GRAS: Odor Properties and Molecular Visualization
Alkenols: Odor Properties and Molecular Visualization
Burnt Sugar Notes: Odor Properties and Molecular Visualization
delta-Lactones - GRAS: Odor Properties and Molecular Visualization
Esters - GRAS: Odor Properties and Molecular Visualization
gamma-Lactones - GRAS: Odor Properties and Molecular Visualization
Pyrazines - GRAS: Odor Properties and Molecular Visualization
Odor Thesholds of GRAS Flavor Chemicals
Olfaction - A Review

Carotenoids- Precursors of Important Fragrance & Flavor Constituents
Boronia - Aromas from Carotenoids
Saffron - Aromas from Carotenoids
Rose - Aromas from Carotenoids
Osmanthus - Aromas from Carotenoids
Tobacco - Aromas from Carotenoids
Lycopene - The Ultimate Phytochemical Nutraceutical?

Smoke Flavor I. -The Flavor of Hardwood Smoke
Smoke Flavor II. - Dark Fire-Cured Tobacco