%0 Guideline
%T 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).
%A  
%J Mol Nutr Food Res
%V 54
%N 2
%D Feb 2010
%M 20024936
%F 6.575
%R 10.1002/mnfr.200900501
%X 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.