STEREOISOMERIC FLAVOR COMPOUNDS .68. 2-ALKYL-BRANCHED, 3-ALKYL-BRANCHED, AND 4-ALKYL-BRANCHED ACIDS .2. CHIROSPECIFIC ANALYSIS AND SENSORY EVALUATION

Enantioselective GC analysis of 4-ethyloctanoic and 4-methylheptanoic acid, using hyl-6-O-tert-butyldimethylsilyl)-beta-cyclodextrin as the chiral stationary phase, is described and the sensory properties of se veral 4-alkyl-branched acids, using gas chromatography-olfactometry (G C-O) equipment and thyl-6-tert-butyldimethylsilyl)-gamma-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, a nd subcutaneous mutton adipose tissue, using either GC-GC (MDGC) or GC -MS analytical methods, is described. (C) 1994 Wiley-Liss, Inc.