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Title: UTILIZATION OF GC-GC IN CITRUS FLAVOR ANALYSIS

Author
item Goodner, Kevin

Submitted to: International Food Technology Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/10/2003
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Chirality of compounds in fruit and fruit products is well known. Different enantiomers of the same compound can differ greatly in aroma quality and threshold. A common example is R-carvone which has a spearmint aroma and S-carvone has a caraway aroma. Thresholds are known to differ by as much as 100 million fold ((3S,3aS,7aR)-wine lactone versus (3R,3aR,7aS)-wine lactone). Additionally, the ratio of enantiomers are a used as a method to determine adulteration of products. This presentation will discuss some work on separating, identifying and cataloging chiral compounds in citrus and their approximate ranges in various products. A dual oven GC-GC-MS system with a cryo-trapping transfer line was used with a pre-column and chiral analytical column. Analysis will involve multivariate modeling of the enantiomeric data.