title: 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).
abstract: 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.
authors.affiliation: IOFI, Brussels, Belgium.
mesh_terms: 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
chemical_list: D005421:Flavoring Agents