The present recommended practice concerns the quantification of volatile flavouring substances by coupled gas chromatography/mass spectrometry with selected‐ion monitoring (SIM). This technique is especially suitable for unresolved peaks in classical gas chromatography (e.g. quantification in a complex chromatogram) and is more sensitive than the use of the mass spectrometer in the full‐scan mode.
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A 2012 study studied this question.
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