“…In this technique, the first non‐enantioselective column coated with an achiral polar stationary phase is used to pre‐separate the components of interest (first dimension), whereas in the second enantioselective column coated with a chiral stationary phase, fractions of chiral analytes are enantio‐separated after online transfer through a pneumatic or flow‐controlled dead‐volume heart‐cut interface (second column) (Tranchida et al ., ; Casilli et al ., ). A large number of studies on the volatile compounds of Citrus fruits have been carried out by using gas chromatography (GC), and GC‐mass spectrometry (MS) (Moshonas and Shaw, ; Tirado et al ., ; Njoroge et al ., ; Qiao et al ., ; Jiang et al ., ; Kelebek and Selli, ; Casilli et al ., ; Cannon et al ., ). However, recently the analysis of enantiomeric ratios of flavour compounds in fruits by using MDGC–MS has proved to be a tool of choice to evaluate and discriminate the origin of fruit flavour (Kreck et al ., ).…”