Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 827-834

  Schmarr, Hans Georg ^a,b   Engel, Karl Heinz ^b  

^a Kompetenzzentrum Weinforschung ^*  (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cocoa; Linalool; Multidimensional gas chromatography; Stereoisomeric flavour compounds; Theobroma cacao

Indexed keywords

CHIRAL STATIONARY PHASE; COCOA BEANS; COCOA POWDER; COMMERCIAL PRODUCTS; DISTILLATION EXTRACTIONS; ENANTIOMERIC DISTRIBUTION; ENANTIOSELECTIVE; LINALOOL; MODEL EXPERIMENTS; MULTIDIMENSIONAL GAS CHROMATOGRAPHY; SAMPLE PREPARATION; STEREODIFFERENTIATION; THEOBROMA CACAO;

CALCINATION; COCOA; ENANTIOMERS; ENANTIOSELECTIVITY; ESSENTIAL OILS; GAS CHROMATOGRAPHY; POWDERS;

ALCOHOLS;

THEOBROMA CACAO;

EID: 84867736122     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1812-x     Document Type: Article

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