Zusammenfassung
Die Ergebnisse eines Ringversuchs mit kombinierter Gaschromatographie/Massenspektrometrie zur Untersuchung der Verläßlichkeit des Nachweises von ausgewählten Stoffen in Aromen werden vorgelegt. Die von den Teilnehmern gefundenen relativen Retentionsindices und relativen Massenintensitäten werden erfaßt und statistisch ausgewertet.
Summary
Results are given from a collaborative trial aimed at establishing the reliability of identification of selected compounds present in flavourings, using combined gas chromatography/mass spectrometry. Relative retention indices and relative mass abundances are recorded from the collaborating members and their statistical variations are given. Initial results with Fourier-transform infra-red spectra are also included.
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International Organization of the Flavor Industry (I.O.F.I.). The identification of individual components in flavourings and flavoured foods. Z Lebensm Unters Forch 192, 530–534 (1991). https://doi.org/10.1007/BF01202508
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DOI: https://doi.org/10.1007/BF01202508