Abstract
Literally hundreds of volatile compounds have been identified in coffee, tea, and cocoa. A significant proportion of these compounds are known to be chiral. The enantiomeric composition of most of these compounds is unknown, and until recently there were no efficient analytical procedures for their identification. The advent of cyclodextrin-based chiral stationary phases for capillary gas chromatography provides effective means for the enantioselectivity analysis of many of these compounds. Some of these are known to be flavor and fragrance components that occur naturally or are produced from the manufacturing process (e.g., fermentation, drying, and roasting). © 1993, American Chemical Society. All rights reserved.
Recommended Citation
A. M. Stalcup et al., "Enantiomeric Separation Of Chiral Components Reported To Be In Coffee, Tea, Or Cocoa," Journal of Agricultural and Food Chemistry, vol. 41, no. 10, pp. 1684 - 1689, American Chemical Society, Jan 1993.
The definitive version is available at https://doi.org/10.1021/jf00034a031
Department(s)
Chemistry
International Standard Serial Number (ISSN)
1520-5118; 0021-8561
Document Type
Article - Journal
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2023 American Chemical Society, All rights reserved.
Publication Date
01 Jan 1993
