The Volatile Compounds in Food database contains in excess of 9300 volatile compounds that contribute to the flavor and taste of food and food ingredients. The volatile compounds are listed by 571 food products and grouped in 18 chemical classes, such as hydrocarbons, aldehydes, esters, acids, etc. Also, flavor descriptors, concentration ranges and analytical methods to determine them are listed in the VCF database. The database is based on scientific literature, and only compounds that have been identified by at least two independent analytical methods are listed. The VCF database is covered by total more than 6000 literature references. Presently, more than 100 food-oriented companies have a subscription to the VCF database.