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Stereoisomeric flavour compounds LXVIII. 2‐, 3‐, and 4‐Alkyl‐branched acids, part 2: Chirospecific analysis and sensory evaluation
Author(s) -
Karl Volker,
Gutser Jutta,
Dietrich Armin,
Maas Birgit,
Mosandl Armin
Publication year - 1994
Publication title -
chirality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.43
H-Index - 77
eISSN - 1520-636X
pISSN - 0899-0042
DOI - 10.1002/chir.530060511
Subject(s) - chemistry , flavour , alkyl , gas chromatography , chiral stationary phase , cyclodextrin , organic chemistry , chromatography , food science , high performance liquid chromatography
Enantioselective GC analysis of 4‐ethyloctanoic and 4‐methylheptanoic acid, using heptakis(2,3‐di‐ O ‐methyl‐6‐ O ‐ tert ‐butyldimethylsilyl)‐β‐cyclodextrin as the chiral stationary phase, is described and the sensory properties of several 4‐alkyl‐branched acids, using gas chromatography‐olfactometry (GC‐O) equipment and octakis(2,3‐di‐ O ‐methyl‐6‐tert‐butyldimethylsilyl)‐γ‐cyclodextrin as the stationary phase, are evaluated. The chirospecific analysis of various 2‐, 3‐, and 4‐alkyl‐branched acids from commercially available Roman chamomile ( Chamaemelum nobile (L.) Allioni), Parmesan cheese, and subcutaneous mutton adipose tissue, using either GC‐GC (MDGC) or GC‐MS analytical methods, is described. © 1994 Wiley‐Liss, Inc.