Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction

摘要

Knowledge of enantiomer composition is key to understanding many aspects of flavor chemistry. As reviewed by Marchelli et al. (1) information on sensory properties, source ("natural" vs. synthetic), geographic origin, processing/aging treatments, and formation mechanisms (e.g., chemical vs. enzymatic reactions) of flavors in foods and beverages can often be assessed based on enantiomeric composition.