Enantioselective Gas Chromatography in Flavor and Fragrance Analysis: Strategies for the Identification of Known and Unknown Plant Volatiles

König, Wilfried Α.; Hochmuth, Detlev H.

doi:10.1093/chromsci/42.8.423

Cited by 95 publications

(43 citation statements)

References 108 publications

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“…Thus, the screening of the optical purity of food components has become a very interesting issue during the past few years. 2 The most studied chiral compounds in food are flavor compounds 3 and D-amino acids. 4 Now, chiral analysis is frequently used for foods and beverages authentication with respect to source (natural/synthetic), geographic origin, processing/aging treatments, and mechanisms of formation (chemical/enzymatic).…”

Section: Introductionmentioning

confidence: 99%

GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin

et al. 2007

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Fermented cocoa beans (Theobroma cacao L., Sterculiaceae) from different countries of origin (Ecuador, Ghana, Trinidad) and cocoa beans roasted under defined conditions (industrial roasting; 150-2208C for 20 min, dry roasting in conventional oven) were analyzed for their contents of certain chiral hydroxy acids, catechins, and amino acids. Cocoa beans are fermented, dried, and industrially transformed by roasting for the production of chocolate, cocoa powders, and other cocoa-related products. Fermentation and roasting conditions influence the contents of chiral compounds such as hydroxy acids, amino acids, and polyphenols, depending on technological procedures as well as some technical parameters. The aim of this work was to check if the content and nature of the named chiral compounds present both in fermented and roasted cocoa beans could be related to the traditional parameters used to classify the variety of seeds and the degree of fermentation. The extent of racemization of amino acids in fermented cocoa beans was low while it slowly increased during roasting, depending on the temperature applied. L-lactic acid was always higher than the D-form while citric acid was generally the most abundant hydroxy acid detected in beans. A correlation was found between polyphenol content and degree of fermentation, while epimerization of (À)-epicatechin to (þ)-catechin was observed during roasting. On the whole, results showed that several chiral compounds could be considered as good quality markers for cocoa seeds and cocoa-related products of different quality and geographic origin.

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Section: Introductionmentioning

confidence: 99%

GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin

et al. 2007

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“…In the context of adulteration of essential oils, the R-enantiomer of linalool (7) predominates in bergamot oil, so its adulteration is signalled by the presence of the S-enantiomer. The opposite is true for coriander oil, which has an excess of the S-enantiomer [26].…”

Section: Pharmacological Character Of Internationally Recognized Essementioning

confidence: 97%

“…Among other things, the consequence of any kind of adulteration is that the composition of enantiomers is not reflective of the naturally occurring essential oil. Cheap manufacturers are dependent on the fact that no specialist methods will be employed to investigate the composition of their essential oil products, but times are changing [21,26].…”

Section: Chemistry Chirality and Stereochemistry Of Essential Oilsmentioning

confidence: 99%

“…The S-enantiomer of limonene (3) is best known from Citrus, whereas the R-enantiomer is known from Turpentine [26].…”

Section: Pharmacological Character Of Internationally Recognized Essementioning

confidence: 99%

“…The sesquiterpenol α-bisabolol and the sesquiterpene chamazulene (6), have been associated with anti-inflammatory activity, particularly α-bisabolol [40]. The (−)-enantiomer of α-bisabolol is a signature for chamomile oil (Chamomilla recutita (L.) Rauschert: Asteraceae) [26].…”

Section: Pharmacological Character Of Internationally Recognized Essementioning

confidence: 99%

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A Contemporary Introduction to Essential Oils: Chemistry, Bioactivity and Prospects for Australian Agriculture

2015

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This review is a comprehensive introduction to pertinent aspects of the extraction methodology, chemistry, analysis and pharmacology of essential oils, whilst providing a background of general organic chemistry concepts to readers from non-chemistry oriented backgrounds. Furthermore, it describes the historical aspects of essential oil research whilst exploring contentious issues of terminology. This follows with an examination of essential oil producing plants in the Australian context with particular attention to Aboriginal custom use, historical successes and contemporary commercial prospects. Due to the harsh dry environment of the Australian landmass, particularly to the cyclical climatic variation attendant upon repeated glaciation/post-glaciation cycles, the arid regions have evolved a rich assortment of unique endemic essential oil yielding plants. Though some of these aromatic plants (particularly myrtaceous species) have given birth to commercially valuable industries, much remains to be discovered. Given the market potential, it is likely that recent discoveries in our laboratory and elsewhere will lead to new product development. This review concludes with an emphasis on the use of chemotaxonomy in selection of commercially viable cultivar chemotypes from the Australian continent. Finally, drawing largely from our own results we propose a list of Australian endemic species with novel commercial potential. OPEN ACCESSAgriculture 2015, 5 49

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Essential Oils

Başer¹,

Demirci²

2011

Kirk-Othmer Encyclopedia of Chemical Technology

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An essential oil is defined as volatile part of a natural product, which can be obtained by distillation or expression in the case of citrus fruits. It consists of volatile hydrocarbons, which also may contain oxygen, nitrogen, sulfur, and rarely halogens in many diverse chemical forms. These chemicals often have flavor and fragrance properties, and most of them are biologically active. Therefore, they are indispensable ingredients of foods, perfumes, pharmaceuticals, and so on. They also are used as sources of aromachemicals. This entry focuses on various aspects of essential oils from their chemistry, production, analysis, uses, economic aspects, safety, and regulatory considerations.

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Enantioselective Gas Chromatography in Flavor and Fragrance Analysis: Strategies for the Identification of Known and Unknown Plant Volatiles

Cited by 95 publications

References 108 publications

GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin

GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin

A Contemporary Introduction to Essential Oils: Chemistry, Bioactivity and Prospects for Australian Agriculture

Essential Oils

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