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Guidelines for LC‐MS identifications of flavoring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
Author(s) -
AUTHOR_ID
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200900501
Subject(s) - blank , identification (biology) , product (mathematics) , flavor , chemistry , point (geometry) , chromatography , psychology , food science , engineering , mathematics , biology , mechanical engineering , botany , geometry
These guidelines are intended to assist authors and reviewers of publications concerning the validity of identifications of flavouring substances in nature using LC‐MS. They address the choice of the transition between precursor and product ions (with examples using the “Identification Point” concept), the tolerances for ion‐abundance ratios, and the importance of performing blank experiments.