Analysis of a chiral aroma compound by complexation gas chromatography

Mosandl, Armin; Heusinger, Georg; Wistuba, Dorothee; Schurig, Volker

doi:10.1007/bf01043435

Cited by 22 publications

(2 citation statements)

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“…Starting from the incorporation of chiral amino acids as building blocks and the coupling of l -valine derivatives to polysiloxane backbones, , so-called chiral-metal stationary phases were developed . They allowed, for example, the separation of the oxathiane stereoisomers contained in passion fruits. , …”

Section: Analytical Techniquesmentioning

confidence: 99%

“…19 They allowed, for example, the separation of the oxathiane stereoisomers contained in passion fruits. 20,21 A major breakthrough was the development of derivatized cyclodextrins (CD) as chiral stationary phases. 22−24 The employed derivatization procedures included, for example, a blocking of the primary hydroxy group in position 6 by silylation and subsequent derivatization of the secondary hydroxy groups in positions 2 and 3, resulting in ether-or ester-type stationary phases with different substituents 25,26 (Figure 1A).…”

Section: ■ Analytical Techniquesmentioning

confidence: 99%

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Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds

Engel

2020

J. Agric. Food Chem.

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Chirality plays an important role in flavor research. This will be outlined using selected examples from the key areas analysis, authenticity assessment, biogenesis, and odor perception. Developments of analytical techniques, in particular the use of chiral stationary phases in capillary gas chromatography, enabled the determination of naturally occurring configurations of chiral volatiles at trace levels. Thus, knowledge of pathways and enzymes involved in the biogenesis of chiral substances was acquired, and enantioselective analysis has become a prominent tool in the authenticity assessment of flavorings. Increasing information is also available on structure-odor relationships of chiral flavor compounds and the influence of their configurations on odor thresholds and odor properties. A substantial extension of these data sets and a further understanding of the role of chirality in the perception of aroma compounds is expected from studies on the enantioselectivity of odorant receptor systems. Developments in these areas will be put into a historical perspective, recent progress will be emphasized, and data gaps will be described.

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