Mass Spectra of Volatiles in Food, 2nd Edition

Technique: GC-MS Spectral Databases

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This database is only available as part of the Food, Flavors, Fragrances, and Related Compounds: GC-MS Library and the KnowItAll Mass Spectral Library subscriptions.

Extensive volatile compounds database for food analysis

The Mass Spectra of Volatile Compounds in Food collection includes 1,620 reference mass spectra and covers the whole range of volatile compounds in food. Created by the Central Institute of Nutrition and Food Research, the database also features derivatives of non-volatile compounds, such as sugars or polyhydroxyphenols.

Apart from the large number of natural, nature-identical, and artificial flavors and aromas, there are food additives and solvents, pesticides and veterinary pharmaceutical compounds, which are frequently found as residues. Frequently present compounds include alcohols, ethers, aldehydes, ketones, acetals, ketals, acids and esters. Additional component information such as chemical structure, chemical name, molecular formula, nominal mass (as Mol Wt.), and base peak are also included.

Library Specifications

Spectra: > 1,620


See supported instrument file formats.

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Compound Coverage

Artificial aromas
Artificial flavors
Derivatives of non-volatile compounds
Food additives
Food solvents
Natural aromas
Natural flavors
Nature-identical aromas
Nature-identical flavors
Veterinary pharmaceutical compounds
Volatile compounds in food

Compound coverage can be searched at