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Application of hyphenated techniques to the chromatographic authentication of flavors in food products and perfumes

1995; Wiley; Volume: 18; Issue: 5 Linguagem: Inglês

10.1002/jhrc.1240180503

1521-4168

Hervé Casabianca, Jean‐Bernard Graff, Patrick Jame, Christiane Perrucchietti, M. Chastrette,

Advanced Chemical Sensor Technologies

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 perfume industry are introduced.