AI Article Synopsis
- Aroma is a key factor in assessing food quality, relying on complex interactions between substances.
- The review covers stable isotope dilution analysis (SIDA), outlining its principles, significance, and historical development in flavor analysis.
- It details the advancements in using SIDA for food flavor analysis from 2019 to 2023, highlighting its accuracy and effectiveness.
Article 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.
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| http://dx.doi.org/10.1080/10408347.2024.2416673 | DOI Listing |
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