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Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.

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Title: Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.
Authors: Zhu, Lingling1 (AUTHOR), Wu, Xiaoming1 (AUTHOR), Yang, Shaoxiang1 (AUTHOR) yangshaoxiang@th.btbu.edu.cn
Source: Critical Reviews in Analytical Chemistry. 2026, Vol. 56 Issue 2, p374-397. 24p.
Subjects: Isotope dilution analysis, Food aroma, Analytical chemistry, Food quality, Food chemistry, Quantitative research
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. [ABSTRACT FROM AUTHOR]
Copyright of Critical Reviews in Analytical Chemistry is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.
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  Data: <searchLink fieldCode="AR" term="%22Zhu%2C+Lingling%22">Zhu, Lingling</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Xiaoming%22">Wu, Xiaoming</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yang%2C+Shaoxiang%22">Yang, Shaoxiang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> yangshaoxiang@th.btbu.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Critical+Reviews+in+Analytical+Chemistry%22">Critical Reviews in Analytical Chemistry</searchLink>. 2026, Vol. 56 Issue 2, p374-397. 24p.
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  Data: <searchLink fieldCode="DE" term="%22Isotope+dilution+analysis%22">Isotope dilution analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Food+aroma%22">Food aroma</searchLink><br /><searchLink fieldCode="DE" term="%22Analytical+chemistry%22">Analytical chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink><br /><searchLink fieldCode="DE" term="%22Food+chemistry%22">Food chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22Quantitative+research%22">Quantitative research</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Critical Reviews in Analytical Chemistry is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1080/10408347.2024.2416673
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      – Code: eng
        Text: English
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        PageCount: 24
        StartPage: 374
    Subjects:
      – SubjectFull: Isotope dilution analysis
        Type: general
      – SubjectFull: Food aroma
        Type: general
      – SubjectFull: Analytical chemistry
        Type: general
      – SubjectFull: Food quality
        Type: general
      – SubjectFull: Food chemistry
        Type: general
      – SubjectFull: Quantitative research
        Type: general
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      – TitleFull: Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.
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            NameFull: Zhu, Lingling
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            NameFull: Wu, Xiaoming
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            – D: 01
              M: 02
              Text: 2026
              Type: published
              Y: 2026
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