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Application of hyphenated techniques to the chromatographic authentication of flavors in food products and perfumes

✍ Scribed by Casabianca, Hervé ;Graff, Jean-Bernard ;Jame, Patrick ;Perrucchietti, Christiane ;Chastrette, Maurice

Publisher: John Wiley and Sons
Year: 1995
Tongue: English
Weight: 599 KB
Volume: 18
Category: Article
ISSN: 0935-6304
DOI: 10.1002/jhrc.1240180503

No coin nor oath required. For personal study only.

✦ Synopsis

This work presents two techniques for testing for the adulteration of flavors. One uses multidimensional gas chromatography on cyclodextrin derivatives to separate chiral compounds, the other uses isotope ratio mass spectrometry coupled with gas chromatography to determine stable isotope ratios. Applications to fruits and plants for the food and perfume industry are introduced.

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