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).
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.
IOFI, Brussels, Belgium.
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005421:Flavoring Agents / Q000737:chemistry*; D019649:Food Industry / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure; D013048:Specimen Handling / Q000379:methods
D005421:Flavoring Agents