Compound Identification: A Journal of Agricultural and Food Chemistry Perspective

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• 作者：Russell J. Molyneux ; Peter Schieberle
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：June 13, 2007
• 年：2007
• 卷：55
• 期：12
• 页码：4625 - 4629
• 全文大小：52K
• 年卷期：v.55,no.12(June 13, 2007)
• ISSN：1520-5118

文摘

This perspective is designed to summarize the standards that authors of manuscripts submitted tothe Journal of Agricultural and Food Chemistry are expected to follow in establishing the structuresof either new or unknown compounds identified in the course of a study. It is especially importantthat the molecular formulas of new compounds be determined by either high-resolution massspectrometry or combustion analysis. All relevant physical, spectroscopic, and spectrometric datashould also be reported, so that other research workers have criteria for comparison with compoundsthat may be isolated in the future. In the case of flavor and aroma constituents, it is not sufficient todepend upon mass spectrometric identifications based solely on comparison with commercialdatabases. Mass spectra and retention indices on GC stationary phases of different polarities mustbe determined and the results compared to data for reference compounds and with commercialstandards, when available. If geometric or positional isomers may be present, or for chiral compounds,the retention indices of all isomers or enantiomers must be determined. Odor properties or odorthresholds determined by GC-olfactometry may also serve as appropriate tools for compoundidentification. Adherence to these standards will ensure that processing of manuscripts proceedsexpeditiously and that the high standards of the Journal are maintained.