Development of quality assessment method for optically active food flavor chemicals

Journal of AOAC International

Volumn 94, Issue 3, 2011, Pages 923-930

  Saito, Koichi ^a   Hosono, Kouhei ^a   Kitazawa, Nariko ^a   Iwasaki, Yusuke ^a   Ito, Rie ^a   Nakazawa, Hiroyuki ^a  

^a HOSHI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL CONTAMINATION; ENANTIOMERS; ESSENTIAL OILS; IONIZATION OF GASES;

CAPILLARY COLUMNS; ENANTIOMERIC EXCESS; ENANTIOMERIC SEPARATION; FLAME IONIZATION DETECTORS; GAS CHROMATOGRAPHS; OPTICALLY ACTIVE; QUALITY ASSESSMENT; STANDARD SAMPLES;

FLAVOR COMPOUNDS;

FLAVORING AGENT;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; METHODOLOGY; OPTICAL ROTATION; QUALITY CONTROL;

FLAVORING AGENTS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MOLECULAR STRUCTURE; OPTICAL ROTATION; QUALITY CONTROL;

EID: 80051936294     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/94.3.923     Document Type: Article

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