The identification of individual components in flavourings and flavoured foods

  • International Organization of the Flavor Industry (I.O.F.I.)
Original Paper


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.


Analytical Chemistry Individual Component Initial Result Retention Index Relative Mass 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Der Nachweis von Einzelstoffen in Aromen und aromatisierten Lebensmitteln


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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer-Verlag 1991

Authors and Affiliations

  • International Organization of the Flavor Industry (I.O.F.I.)
    • 1
  1. 1.International Organization of the Flavor Industry (I.O.F.I.)GenèveSwitzerland

Personalised recommendations