ENANTIOSELECTIVE CAPILLARY GAS-CHROMATOGRAPHY AND STABLE-ISOTOPE RATIO MASS-SPECTROMETRY IN THE AUTHENTICITY CONTROL OF FLAVORS AND ESSENTIAL OILS

被引：114

作者：

MOSANDL, A

机构：

[1] Institut fiir Lebensmittelchemie, Johann Wolfgang Goethe-Universitat, D-60439, Frankfurt/Main

来源：

FOOD REVIEWS INTERNATIONAL | 1995年 / 11卷 / 04期

关键词：

D O I：

10.1080/87559129509541063

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two phenomena, enantioselectivity and isotope discrimination, during biosynthesis may both serve as endogenetic parameters in the authenticity control of natural flavor and fragrance compounds, if suitable methods and comprehensive data from authentic sources are available. Enantioselective capillary gas chromatography (enantio-cGC) and comparative isotope ratio mass spectrometry (IRMS), coupled on-line with cGC, are reported as important tools in the authenticity control of flavors and essential oils. The literature on these topics is reviewed up to the beginning of 1995. Scope and limitations of enantio-cGC and (enantio)-cGC-IRMS are discussed.

引用

页码：597 / 664

页数：68

共 147 条

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