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• W2008467519 abstract "Many food components are chiral: some are present as optically pure enantiomers, others are present in specific enantiomeric ratios. The enantiomeric ratio of some compounds, such as amino acids, can be affected by thermal treatments, fermentation and ageing. In the case of flavours, the enantiomeric ratio can be modified by the addition of synthetic racemic ingredients (adulteration). Enantiomers generally have different organoleptic properties, and may have different metabolic fates. The availability of highly sensitive chromatographic methods for chiral discrimination allows the determination of most enantiomers in foods. Thus, the enantiomeric ratio of food components is a reliable parameter to assess quality because it may be indicative of a technological process, contamination, adulteration, ageing and shelf life." @default.
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• W2008467519 date "1996-04-01" @default.
• W2008467519 modified "2023-10-07" @default.
• W2008467519 title "The potential of enantioselective analysis as a quality control tool" @default.
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• W2008467519 doi "https://doi.org/10.1016/0924-2244(96)10011-x" @default.
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