The SPECMA 2000 data bank applied to flavor and fragrance materials

Developments in Food Science

Volumn 39, Issue C, 1998, Pages 489-573

  Colon, F ^a   Vernin, G ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1242319926     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80022-8     Document Type: Article

References (68)

1. Petitjean M., Vernin G., and Metzger J. In: G C., and G I. (Eds). Instrumental Analysis of Food: Recent Progress Vol. 1 (1983), Academic Press, New York 97-123
2. in French. Petitjean M. Mass spectra and Kovats indices data bank of flavoring heterocyclic compounds. Thesis Sciences (1982), University of Aix- Marseilles III
3. Vernin G., and Petitjean M. In: G V. (Ed). The Chemistry of Heterocyclic Flavouring and Aroma Compounds (1982), Ellis Horwood Publ., Chichester, England 305-342
4. Vernin G., Petitjean M., and Metzger J. Part. Cosm. Arômes 51 (1983) 43-51
5. Vernin G., Petitjean M., Poite J.C., Metzger J., Fraisse D., and Suon K.N. In: G V., and M C. (Eds). Computer Aids to Chemistry (1986), Ellis HorwoodPubl., Chichester, England 294-333
6. Vernin G. Le point sur la banque de données SPECMA, flaveurs et fragrances. Parf. Cosm. Arômes 66 (1985) 27
7. Vernin G., Petitjean M., Poit J.C., and Metzger J. In: P S., and C B. (Eds). Capillary Gas Chromatography in Essential Oil Analysis (1987), Huethig Verlag Publ., Heidelberg 287-328
8. Vernin G., and Boniface C. Metzger J. Analusis 15 (1987) 564-568
9. Adams R. Identification of Essential Oil Components by GC/ITMS (1992), Academic Press, New York
10. Adams R. Identification of Essential Oil Components by GC/ITMS (1995), Allured Publ. Co, New York
11. McLafferty F.W., and Stauffer D.B. Mass Spectrometry Library Search System Bench Top PBM version 3.0, Palisade 10 (1993), The Wiley/NBS, New York: USA, Newfield
12. Hennberg D., Wilmann B., and Joppek W. MPI Library of Mass Spectral Data (1994), Max-Planck Institut fur Kohlenforschung, Mülheim: Ruhr, Germany
13. Ten Noever de Brauw MC, Baumann J, Gransberg LM, La Vos MGF. In: Compilation of Mass Spectra of Volatile Compounds in Food, 1988-1996; Vol. 1-16; TNO Nutrition and Food Research, P.O. Box 300, 3700 A.J. Zeist: The Netherlands.
14. National I.o.S.T. PC Version of the NIST/EPA/NIH Mass Spectral Data Base, Version 4.5 (1994), US Dept. of Commerce, Gaithersburg, USA
15. (to be presented). Colon F. SPECMA 2000 data bank. Thesis Sciences (1997), University of Aix-Marseilles III
16. Allured's F. Fragrance Materials. Worldwide reference list of Materials used in compounding flavors and fragrances (1996), Allured Publ. Co., 362 Schmale Road, Carol Stream 601, IL 188-2787, USA
17. Arctander S. Perfumer and Flavor Materials (1969), Montclair, NJ
18. In: TE F., and N B. (Eds). Fenaroli's Handbook of Flavor Ingredients. 2nd ed (1975), CRC Press, Cleveland, Ohio, USA
19. In: Gemert CJ V., and AH N. (Eds). National Institute for Water Supply, Central Institute for Nutrition and Food Research (1977), TNO, A.J. Zeist, The Netherlands
20. Fors S. In: GR W., and MS F. (Eds). The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215 (1983) 185-286
21. Bauer K., and Garbe D. Common Fragrance and Flavor Materials (1985), VCH-Verlags- Gesellschaft, Weinheim, Germany
22. Takahashi A., and Akiyama H. In: G C. (Ed). The Shelf-life Studies of Foods and Beverages 33 (1993), Elsevier, Amsterdam 1003-1032
23. In: RR C., and JSt J. (Eds). Perfumery, Practice and Principles (1994), Wiley J and Sons, New York, Chichester
24. IFF International Flavors Fragrances Inc Perfumes compendium (1995), World Headquarters, 521 West 57th Street, New York 10019
25. Aldrich, Flavors and Fragrances, International Edition, 1101 West St-Paul Avenue, Milwaukee, Wisconsin, 53233, USA: 1996.
26. Schnabel K.O., Beliz H.D., and Von R.C. Z. Lebensm. Unters. Forsch 187 (1988) 215-223
27. and references cited therein. Chastrette M., Cretin D., and El A.Chafei.J. Chem. Inf. Comput. Sci 36 (1996) 108-113
28. Vernin G., Metzger J., Fraisse D., and Scharff C. Parf. Cosm. Arômes 52 (1983) 51-61
29. Essential Oils Technical Paper, 1983: Book 3. Fraisse D., Scharff C., Vernin G., and Metzger J. IXth Int. Congres Essential Oils. Singapore (1983) 100-120
30. Vernin G, Chakib S. Geranium essential oils from Morocco (Unpublishedresults ).
31. Vernin G., Metzger J., Fraisse D., Suon K.N., and Scharff C. Perfumer Flavorist 9 (1984) 71-86
32. Vernin G., Boniface C., Metzger J., Ghiglione C., Hammoud A., Suon K.N., Fraisse D., and Parkanyi C. Phytochemistry 27 (1988) 1061-1064
33. Vernin G., Metzger J., Suon K.N., Fraisse D., Ghiglione C., Hammoud A., and Parkanyi C. Lebensm. Wiss u. Technol. 23 (1990) 25-33
34. Vernin G., Faure R., and Pieribattesti J.C. J. Essent. Oil Research 2 4 (1990) 211-214
35. Vernin G., Metzger J., Mondon J.P., and Pieribattesti J.C. J. Essent. Oil Research 3 (1991) 197-207
36. Vernin G. J. Essent. Oil Research 3 (1991) 49-53
37. Vernin G., Merad O., Vernin G.M.F., Zamkotsian R.M., and Parkanyi C. In: G C. (Ed). Food Flavors: Generation, Analysis and Process Influence 37A (1995), Elsevier, Amsterdam 147-205
38. Vernin G., and Merad O. J. Essent. Oils Research 6 (1994) 437-448
39. Vernin G, Colon F. Roman Camomile (Anthémis Nobilis) essential oil (to bepublished).
40. Vernin G. Poite JC. Everlasting (Helichrysum Stoechas) essential oil (to bepublished).
41. Vernin G., and Metzger J. Perfumer and Flavorist 11 (1986) 79-84
42. Vernin G., Metzger J., Fraisse D., and Scharff C. Planta Medica (1986) 96-101
43. Randriamiharisoa R., Gaydou E.M., Bianchini J.P., and Vernin G. Sciences des Aliments 6 (1986) 211-231
44. Vernin E., Pujol L., Vernin G., Vernin G.M.F., and Metzger J. Part. Cosm. Arômes 89 (1989) 81-94
45. Vernin C., Vernin G., Vernin G.M.F., and Metzger J. Pujol L Part. Cosm. Arômes 93 (1990) 85-90
46. 6. Vernin G., and Metzger J. In: HF L., and JF J. (Eds). Modern Methods of Plant Analysis, Essential Oils and Waxes Vol 6 (1991), Springer Verlag, Berlin, Heidelberg 99-130
47. Vernin G., Metzger J., Azzario P., Barone R., Arbelot M., and Chanon M. In: G C. (Ed). Recent Developments in Food Science and Human Nutrition (1992), Elsevier Sc. Publ. 75-97
48. Vernin G, Petitjean M, Metzger J. Tarragon essential oil (See Ref. 7).
49. Vernin G., and Parkanyi C. In: Charalambous (Ed). Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 329-346
50. Vernin G., Vernin C., Metzger J., Pujol L., and Parkanyi C. In: Charalambous (Ed). Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 411-426
51. Vernin G., Metzger J., and Parkanyi C. In: Charalambous (Ed). Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 457-468
52. Vernin G., Gighlione C., and Parkanyi C. In: Charalambous (Ed). Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 483-500
53. Vernin G., Vernin E., Metzger J., Pujol L., and Parkanyi C. Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 501-578
54. Vernin G., and Parkanyi C. Spices, Herbs and Edible Fungi 34 (1994), Elsevier, Amsterdam 579-594
55. In: G V. (Ed). The Chemistry of Heterocyclic Flavouring and Aroma Compounds (1982), Ellis Horwood Publ, Chichester, England
56. Vernin G., Boniface C., Metzger J., Obretenov T., Kantasubrata J., Siouffi A., Lance J.L., and Fraisse D. Bull. Soc. Chim. France 4 (1987) 681-694
57. Vernin G., Metzger J., Obretenov T., Suon K.N., and Fraisse D. In: BM L., BD M., and BJ W. (Eds). Flavors and Fragrances: a World Perspective (1988), Elsevier, Amsterdam 999-1028
58. Debrauwer L., Vernin G., Metzger J., Siouffi A.M., and Larice J.L. Bull. Soc. Chim. France 128 (1991) 244-254
59. Vernin G., Metzger J., Boniface C., Murello M.H., Siouffi A.M., Larice J.L., and Parkanyi C. Carbohydrate Research 230 (1992) 15-29
60. Vernin G., Debrauwer L., Vernin G.M.F., and Zamkotsian R.M. In: G C. (Ed). Off Flavours in Foods and Beverages 28 (1992), Elsevier Sci. publ. 567-623
61. Vernin G.M.J., Sultan A.M., El-Shaffei A.K., and Parkanyi C. ACSSymposium Series Molecular Approaches to the Study of Food Quality (1993), Amer. Chem Soc., Washington DC 36-55
62. Vernin G.M.J., Suon K.N., and Fraisse D. Parf. Cosm. Arômes 62 (1985) 69-74
63. Vernin G., Bouin D., Metzger J., Fraisse G., and Scharff C. In: G C. (Ed). The Shelf-life of Foods and Beverages. Proceedings of the 4th Int. Flavor Conference 12 (1986), Elsevier, Amsterdam 255-284
64. Vernin G., Vernin E., Vernin C., Metzger J., and Soliman A. Flavour and Fragrance J. 6 (1991) 143-148
65. Vernin G., Vernin G.M.F., Metzger J., Roque C., and Pieribattesti J.C. J. Essent. Oil Research 3 (1991) 49-53
66. Vernin G, Vernin C, Roque C, Pieribattesti JC. GC/MS analysis of volatile components of Psidium Cattleianum Sabine fruit from Reunion island, submitted for publication.
67. Vernin G., Boniface C., Metzger J., Fraisse D., Doang D., and Alamercery S. In: Charalambous (Ed). Frontiers of Flavors 17 (1988), Elsevier, Amsterdam 655-685
68. Vernin G., Pascal-Mousselard H., Metzger J., and Parkanyi C. In: Charalambous (Ed). Shelf-life Studies of Foods and Beverages 33 (1993), Elsevier, Amsterdam 975-990