真实性评估：食品风味与精油分析中的一项长期挑战。

Authenticity assessment: a permanent challenge in food flavor and essential oil analysis.

作者信息

Mosandl A

机构信息

Institut für Lebensmittelchemie, Johann Wolfgang Goethe-Universität, Marie-Curie-Str. 9, D-60439 Frankfurt am Main, Germany.

出版信息

J Chromatogr Sci. 2004 Sep;42(8):440-9. doi: 10.1093/chromsci/42.8.440.

DOI:10.1093/chromsci/42.8.440

PMID:15516283

Abstract

Both phenomena, enantioselectivity as well as isotope discrimination during biosynthesis, may serve as "endogenous" parameters, provided that suitable methods and comprehensive data from authentic sources are available. This review reports on enantioselective capillary gas chromatography and online methods of isotope-ratio mass spectrometry in the authentication of food flavor and essential oil compounds, referring to literature references published in the last decade.

摘要

只要有合适的方法和来自可靠来源的全面数据，生物合成过程中的对映选择性和同位素辨别这两种现象都可作为“内源性”参数。本综述参考了过去十年发表的文献，报道了对映选择性毛细管气相色谱法和同位素比率质谱在线方法在食品香料和精油化合物鉴定中的应用。