As many of you may know, there are thousands of volatile compounds that are present in any food that have the potential to contribute to their flavor. These compounds can be characterized by their odor thresholds, their chemical properties (e.g. log P, lipophilicity), and their volatility (e.g. air-water partition coefficients). These properties can be used to explain their behavior and odor potency. When I worked for a large companies, they had many databases of this information compiled based on experimental data or assembled literature data. As an independent consultant, I am often in search of this information and I would like to share with you some sources for where to find them.
There is a wealth of information on this site. They also have business updates related to the food and flavor industries. Their databases have sensory and chemical information on almost all smell chemicals found. These databases are for purchase but you can also try some out on a trial basis before buying. They also have some concise reviews on aroma compound formation, thresholds, and molecular modeling.
This is a compilation from literature of over 700 volatile compounds that were found to be present above their threshold in a food, based on a gas chromatography method. It is especially useful for anyone doing GC sniffing and needing to know what a possible aroma compound is at a given retention index. It also lists 25 general odor classes (each containing numerous specific odor classes) with compounds contributing to each classes.
Volatile Compounds in Foods was originally a book first written in 1963 from Dr. Weurman at TNO in the Netherlands. They issued new books throughout the years and they now have an on-line database. It contains lists of volatile compounds with approximate concentrations in each of 750 natural products.