Olfaction and Taste XI

Abstract

The analytic enantiomer separation by gas chromatography (GC) has been applied to chemical research on natural and synthetic products. However the resolution of chiral compound in aroma constituents has been limited because of the microquantity and complexity of the aroma compounds. Since the introduction of chemically bonded chiral liquid phase to high-resolution gas chromatography coupled with multidimensional operation, and the GC mass spectrometry (GC-MS) system [1], it has become possible to separate quantitatively the volatile enantiomers originated from fruit, vegetables, and other food materials [2] without derivatization or other analytic pretreatments.