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Chirospecific analysis in essential oil, fragrance and flavor research

Chirospezifische Analyse in der etherischen Öl-, Riechstoff- und Aromastoff-Forschung

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Zusammenfassung

Neuere Untersuchungen zur Struktur-Wirkungsbeziehung chiraler Riech- und Aromastoffe haben gezeigt, daß spiegelbildisomere Verbindungen charakteristische qualitative und quantitative organoleptische Unterschiede aufweisen. Diese Kenntnisse führten zur Entwicklung leistungsfähiger Methoden zur analytischen und präparativen Trennung von optischen Antipoden. Ein wesentlicher Fortschritt auf dem Gebiet der Enantiomerentrennung optisch aktiver Riech- und Aromastoffe konnte in den letzten Jahren durch die gezielte Einführung modifizierter Cyclodextrine als chirale stationäre Phasen in der Capillargaschromatographie erzielt werden. Der nachfolgende Beitrag gibt einerseits einen Überblick über die Möglichkeiten der Inklusionsgaschromatographie in der Aroma- und Riechstofforschung und zeigt andererseits neueste Forschungsergebnisse auf dem Gebiet der enantioselektiven GC-Analyse auf.

Abstract

Knowledge of the difference in character and intensity of organoleptically important enantiomeric flavor and fragrance components has initiated the development of new analytical and preparative methods for the separation of optical isomers. In recent years, progress in the area of chirospecific analysis has been especially achieved by the development of modified cyclodextrins as a new type of chiral stationary phase. The state of the art in research on inclusion gas chromatography for separating flavor and fragrance substances is presented. Furthermore, this review reports on new results and recent research developments in enantioselective GC analysis.

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  1. Corporate Research, Haarmann & Reimer GmbH, W-3450, Holzminden, Germany

    Peter Werkhoff, Stefan Brennecke, Wilfried Bretschneider, Matthias Güntert, Rudolf Hopp & Horst Surburg

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  1. Peter Werkhoff
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Werkhoff, P., Brennecke, S., Bretschneider, W. et al. Chirospecific analysis in essential oil, fragrance and flavor research. Z Lebensm Unters Forch 196, 307–328 (1993). https://doi.org/10.1007/BF01197930

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