CAPILLARY GAS-CHROMATOGRAPHY IN QUALITY ASSESSMENT OF FLAVORS AND FRAGRANCES

被引：64

作者：

MOSANDL, A

机构：

[1] Institut für Lebensmittelchemie, Johann Wolfgang Goethe-Universität

来源：

JOURNAL OF CHROMATOGRAPHY | 1992年 / 624卷 / 1-2期

关键词：

D O I：

10.1016/0021-9673(92)85684-L

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The latest analytical advances in quality assessment of flavours and fragrances are reviewed, including capillary gas chromatography (cGC)-olfactometry for the identification and sensory evaluation of important odorants by means of odour activity values, aroma extract dilution analysis and stable isotope dilution assay (SIDA). Enantioselective cGC and comparative stable isotope ratio mass spectrometry (IRMS), coupled on-line with cGC, are reported as important tools in the authenticity control of flavours and fragrances. The literature on these topics is reviewed up to the beginning of 1992. The scope and limitations of chirospecific cGC and cGC-IRMS are discussed. The trends and perspectives in the origin control of flavours and fragrances are outlined.

引用

页码：267 / 292

页数：26

共 182 条

[1] A PROCEDURE FOR THE SENSORY ANALYSIS OF GAS-CHROMATOGRAPHIC EFFLUENTS [J].