Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa
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 fragance components that occur naturally or are produced from the manufacturing process (e.g., fermentation, drying, and roasting).
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1993
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| Subjects: | CAFE, TE, CACAO, SEPARACION, COMPOSICION QUIMICA, COMPUESTOS VOLATILES, CROMATOGRAFIA DE GASES, |
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KOHA-OAI-BVE:860992020-02-03T21:53:29ZEnantiomeric separation of chiral components reported to be in coffee, tea, or cocoa 121409 Stalcup, A.M. 64694 Ekborg, K.H. 71060 Gasper, M.P. 44317 Armstrong, D.W. 1993Literally 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 fragance components that occur naturally or are produced from the manufacturing process (e.g., fermentation, drying, and roasting).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 fragance components that occur naturally or are produced from the manufacturing process (e.g., fermentation, drying, and roasting).CAFETECACAOSEPARACIONCOMPOSICION QUIMICACOMPUESTOS VOLATILESCROMATOGRAFIA DE GASESJournal of Agricultural and Food Chemistry (EUA) |
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CAFE TE CACAO SEPARACION COMPOSICION QUIMICA COMPUESTOS VOLATILES CROMATOGRAFIA DE GASES CAFE TE CACAO SEPARACION COMPOSICION QUIMICA COMPUESTOS VOLATILES CROMATOGRAFIA DE GASES |
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CAFE TE CACAO SEPARACION COMPOSICION QUIMICA COMPUESTOS VOLATILES CROMATOGRAFIA DE GASES CAFE TE CACAO SEPARACION COMPOSICION QUIMICA COMPUESTOS VOLATILES CROMATOGRAFIA DE GASES 121409 Stalcup, A.M. 64694 Ekborg, K.H. 71060 Gasper, M.P. 44317 Armstrong, D.W. Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| description |
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 fragance components that occur naturally or are produced from the manufacturing process (e.g., fermentation, drying, and roasting). |
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| topic_facet |
CAFE TE CACAO SEPARACION COMPOSICION QUIMICA COMPUESTOS VOLATILES CROMATOGRAFIA DE GASES |
| author |
121409 Stalcup, A.M. 64694 Ekborg, K.H. 71060 Gasper, M.P. 44317 Armstrong, D.W. |
| author_facet |
121409 Stalcup, A.M. 64694 Ekborg, K.H. 71060 Gasper, M.P. 44317 Armstrong, D.W. |
| author_sort |
121409 Stalcup, A.M. |
| title |
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| title_short |
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| title_full |
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| title_fullStr |
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| title_full_unstemmed |
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| title_sort |
enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa |
| publishDate |
1993 |
| work_keys_str_mv |
AT 121409stalcupam enantiomericseparationofchiralcomponentsreportedtobeincoffeeteaorcocoa AT 64694ekborgkh enantiomericseparationofchiralcomponentsreportedtobeincoffeeteaorcocoa AT 71060gaspermp enantiomericseparationofchiralcomponentsreportedtobeincoffeeteaorcocoa AT 44317armstrongdw enantiomericseparationofchiralcomponentsreportedtobeincoffeeteaorcocoa |
| _version_ |
1756059502506934272 |