{"title":"Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.","authors":"Lingling Zhu, Xiaoming Wu, Shaoxiang Yang","doi":"10.1080/10408347.2024.2416673","DOIUrl":null,"url":null,"abstract":"<p><p>Aroma is one of the important indexes to evaluate food quality. The formation of food aroma is based on the interaction of complex substances. The accurate quantification of aroma substances in food has significance in the analysis of aroma substances in food. In this review, the basic principle and significance of stable isotope dilution analysis is introduced, general steps for flavor analysis and its historical progress in food flavor analysis is discussed. Additionally, the application progress of stable isotope dilution analysis in food flavor analysis from 2019 to 2023 has been described in detail, which is also categorized by food. Finally, the accuracy and superiority of stable isotope dilution analysis as an accurate quantitative analysis method were discussed.</p>","PeriodicalId":10744,"journal":{"name":"Critical reviews in analytical chemistry","volume":" ","pages":"1-24"},"PeriodicalIF":4.2000,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in analytical chemistry","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1080/10408347.2024.2416673","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, ANALYTICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Aroma is one of the important indexes to evaluate food quality. The formation of food aroma is based on the interaction of complex substances. The accurate quantification of aroma substances in food has significance in the analysis of aroma substances in food. In this review, the basic principle and significance of stable isotope dilution analysis is introduced, general steps for flavor analysis and its historical progress in food flavor analysis is discussed. Additionally, the application progress of stable isotope dilution analysis in food flavor analysis from 2019 to 2023 has been described in detail, which is also categorized by food. Finally, the accuracy and superiority of stable isotope dilution analysis as an accurate quantitative analysis method were discussed.
期刊介绍：
Critical Reviews in Analytical Chemistry continues to be a dependable resource for both the expert and the student by providing in-depth, scholarly, insightful reviews of important topics within the discipline of analytical chemistry and related measurement sciences. The journal exclusively publishes review articles that illuminate the underlying science, that evaluate the field''s status by putting recent developments into proper perspective and context, and that speculate on possible future developments. A limited number of articles are of a "tutorial" format written by experts for scientists seeking introduction or clarification in a new area.
This journal serves as a forum for linking various underlying components in broad and interdisciplinary means, while maintaining balance between applied and fundamental research. Topics we are interested in receiving reviews on are the following:
· chemical analysis;
· instrumentation;
· chemometrics;
· analytical biochemistry;
· medicinal analysis;
· forensics;
· environmental sciences;
· applied physics;
· and material science.
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