APPLICATION OF HYPHENATED TECHNIQUES TO THE CHROMATOGRAPHIC AUTHENTICATION OF FLAVORS IN FOOD-PRODUCTS AND PERFUMES

Authors
CASABIANCA H GRAFF JB JAME P PERRUCCHIETTI C CHASTRETTE M
Citation
H. Casabianca et al., APPLICATION OF HYPHENATED TECHNIQUES TO THE CHROMATOGRAPHIC AUTHENTICATION OF FLAVORS IN FOOD-PRODUCTS AND PERFUMES, HRC. Journal of high resolution chromatography, 18(5), 1995, pp. 279-285
Citations number
24
Categorie Soggetti
Chemistry Analytical
Journal title
HRC. Journal of high resolution chromatography → ACNP
ISSN journal
09356304
Volume
18
Issue
5
Year of publication
1995
Pages
279 - 285
Database
ISI
SICI code
0935-6304(1995)18:5<279:AOHTTT>2.0.ZU;2-0
Abstract
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 pe rfume industry are introduced.