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J Agric Food Chem. 2012 Mar 14;60(10):2404-8. doi: 10.1021/jf2047477. Epub 2012 Feb 28.

Quantitation of sensory-active and bioactive constituents of food: A Journal of Agricultural and Food Chemistry perspective.

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Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universitaet Muenchen, Freising, Germany.


The proper procedures for the measurement of amounts of compounds that may occur in a food or other matrices are presented in this perspective. Factors dealt with include sampling, use of standards, advantages and limitations of chromatographic and other techniques for quantitation, and proper presentation and reporting of data. Such factors must be considered at the initial stages of an investigation and incorporated completely into the overall experimental design. These standards are to be employed in determining quantities of such components, and their careful incorporation should result in more favorable evaluation of manuscripts submitted to the Journal of Agricultural and Food Chemistry.

[Indexed for MEDLINE]

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