{Reference Type}: Guideline
{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).
{Author}:  ;
{Journal}: Mol Nutr Food Res
{Volume}: 54
{Issue}: 2
{Year}: Feb 2010
{Factor}: 6.575
{DOI}: 10.1002/mnfr.200900501
{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.