Quantitation of sensory-active and bioactive constituents of food: A journal of agricultural and food chemistry perspective

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 10, 2012, Pages 2404-2408

  Schieberle, Peter ^a   Molyneux, Russell J ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF HAWAII AT HILO   (United States)

Author keywords

gas chromatography; high performance liquid chromatography; immunoassays; measurement; quantitation; reporting data

Indexed keywords

FOOD CHEMISTRY; IMMUNOASSAYS; INITIAL STAGES; QUANTITATION; REPORTING DATA;

GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEASUREMENTS;

AGRICULTURE;

CHEMICAL ANALYSIS; FOOD ANALYSIS; METHODOLOGY; PUBLICATION; PUBLISHING; REVIEW; STANDARD;

CHEMISTRY TECHNIQUES, ANALYTICAL; EDITORIAL POLICIES; FOOD ANALYSIS; PERIODICALS AS TOPIC; RESEARCH DESIGN;

EID: 84858330056     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2047477     Document Type: Review

References (12)

1. Turnbull, L. A.; Santamaria, L.; Martorell, T.; Rallo, J.; Hector, A. Seed size variability: from carob to carats Biol. Lett. 2006, 2, 397-400 (Pubitemid 44387371)
2. Ridgeway, W. Metrological notes (continued) J. Hellenic Stud. 1889, 10, 90-97 (DOI: 10.2307/623588)
3. Thompson, A.; Taylor, B. N. Guide for the Use of the International System of Units (SI); National Institute of Standards and Technology; NIST Special Publication 811; March 2008; http://physics.nist.gov/cuu/pdf/sp811.pdf (accessed Nov 11, 2011).
4. European Commission (EC) Commission Regulation (EC) 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs Off. J. Eur. Union 2006, L 364, 5-24
5. Molyneux, R. J.; Schieberle, P. Compound identification: a Journal of Agricultural and Food perspective J. Agric. Food Chem. 2007, 55, 4625-4629 (Pubitemid 46960884)
6. AOAC. Official Methods of Analysis; 2005; Appendix E: Laboratory Quality Assurance; available at http://www.eoma.aoac.org/app-e.pdf (accessed Feb 9, 2012).
7. Rychlik, M.; Asam, S Stable isotope dilution assays in mycotoxin analysis Anal. Biochem. Chem. 2008, 390, 617-628
8. Seefelder, W.; Knecht, A.; Humpf, H.-U. Bound fumonisin B1: analysis of fumonisin B1 glyco and amino acid conjugates by liquid chromatography- electrospray ionization-tandem mass spectrometry J. Agric. Food Chem. 2003, 51, 5567-5573
9. Berthiller, F.; Dall'Asta, C.; Schuhmacher, R.; Lemmens, M.; Adam, G.; Krska, R. Masked mycotoxins: determination of a deoxynivalenol glucoside in artificially and naturally contaminated wheat by liquid chromatography-tandem mass spectrometry J. Agric. Food Chem. 2005, 53, 3421-3425 (Pubitemid 40758177)
10. Bicchi, C.; Liberto, E.; Matteodo, M.; Sgorbini, B.; Mondello, L.; d'Acampora Zellner, B.; Costa, R.; Rubiolo, P. Quantitative analysis of essential oils: a complex task Flavour Fragrance J. 2008, 23, 382-391
11. Schieberle, P.; Hofmann, T. Mapping the combinatorial code of food flavors by means of the molecular sensory science concept. In Food Flavors - Chemical, Sensory and Technological Properties; Jelen, H., Ed.; CRC Press, Taylor and Francis Group: 2011; pp 411-437.
12. Scope, Policy, and Instructions for Authors (revised Feb 2011); available at http://pubs.acs.org/paragonplus/submission/jafcau/jafcau-authguide.pdf (accessed Nov 11, 2011).