Enantiomer recognition and enantiomeric excess (ee) and/or ratio (er) determinations of a chiral compound are important ways of characterizing a matrix and its biological activity, useful in particular in the fields of food flavor and fragrance. Enantiomer recognition is of great interest: (i) to correlate chemical composition and organoleptic properties, (ii) to determine a compound's biosynthetic pathway, (iii) to classify a sample, (iv) to determine the geographic origin of a �natural� sample, and (v) to implement quality control and detect frauds or adulteration of �natural� samples. The enantiomeric composition can reveal the addition of cheap synthetic material or volatiles from other sources to �natural� products, mainly done to reduce costs. This lecture concerns enantioselective gas chromatography with cyclodextrin derivatives as chiral stationary phases, for the chiral recognition of volatile odorants in the flavour and fragrance field. The first more general part deals with enantiomers and sensory properties, the introduction of cyclodextrins for enantioselective GC and their evolution as chiral stationary phases, also examining some theoretical aspects of enantiomer separation with these chiral selectors, and how they can influence routine analysis. The second part concerns the strategy for chiral recognition with cyclodextrin derivatives as chiral stationary phases; it looks at the potential of multidimensional techniques, automatic identification of enantiomers in complex mixtures, or their excess or ratio determination by enantioselective GC, the role of mass spectrometry, speeding-up enantioselective GC analyses, and developing total analysis system in chiral recognition. Each topic is illustrated by examples concerning real-world samples.

Cyclodextrin derivatives as stationary phases for enantiomer GC separation of volatiles in the flavor and fragrance field

248th National Meeting (2014)

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