Guidelines for the quantitative gas chromatography of volatile flavouring substances, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)

Flavour and Fragrance Journal

Volumn 26, Issue 5, 2011, Pages 297-299

  Brevard, H ^a   Cantergiani, E ^a   Cachet, T ^a   Chaintreau, A ^a   Demyttenaere, J ^a   French, L ^a   Gassenmeier, K ^a   Joulain, D ^a   Koenig, T ^a   Leijs, H ^a   Liddle, P ^a   Loesing G , ^a   Marchant, M ^a   Saito, K ^a   Scanlan, F ^a   Schippa, C ^a   Scotti, A ^a   Sekiya, F ^a   Sherlock, A ^a  

^a IOFI   (Belgium)

Author keywords

Gas chromatography; Quantitative analysis; Volatile flavouring substances

Indexed keywords

ESSENTIAL OIL; FLAVORING AGENT; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; GAS CHROMATOGRAPHY; QUANTITATIVE ANALYSIS; STANDARDIZATION;

EID: 80051876394     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2061     Document Type: Article

References (3)

1. IOFI. Guidelines for solid-phase micro-extraction (SPME) of volatile flavour compounds for gas-chromatographic analysis. Flavour Fragr. J. 2010, 25, 6.
2. Analytical procedure for a general quantitative method using coupled capillary gas chromatography/mass spectrometry with selected ion monitoring (SIM). Z. Lebensm.-Unters.-Forsch. 1997, 204, 395.
3. ISO. Essential oils - Analysis by gas chromatography on capillary columns - General methods. International standard ISO 7609, International Organization for Standardization, Geneva, 1985.