NEW DEVELOPMENTS IN ENANTIOMER SEPARATION BY CAPILLARY GAS CHROMATOGRAPHY

Chapters in this book

1. I-IV I
2. PREFACE V
3. ACKNOWLEDGEMENTS VII
4. SAMPLE PREPARATION
5. PREREQUISITES FOR SAMPLE PREPARATION IN FLAVOUR ANALYSIS 3
6. COMPARISON OF METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM AQUEOUS MODEL SYSTEMS 19
7. SELECTIVE ENRICHMENT OF VOLATILES BY GAS-WATER PARTITION IN CON- AND COUNTERCURRENT COLUMNS 49
8. ANALYTICAL TECHNIQUES
9. STATE-OF-THE-ART FUSED SILICA CAPILLARY GAS CHROMATOGRAPHY: FLAVOR PROBLEM APPLICATIONS 63
10. NEW DEVELOPMENTS IN ENANTIOMER SEPARATION BY CAPILLARY GAS CHROMATOGRAPHY 77
11. COMPARISON OF GLC CAPILLARIES 93
12. THE USE OF ATD-50 SYSTEM WITH FUSED SILICA CAPILLARIES IN DYNAMIC HEADSPACE ANALYSIS 109
13. COUPLED GAS CHROMATOGRAPHIC METHODS FOR SEPARATION, IDENTIFICATION, AND QUANTITATIVE ANALYSIS OF COMPLEX MIXTURES: MDGC, GC-MS, GC-IR, LC-GC 121
14. CONCENTRATION AND GC-MS ANALYSIS OF TRACE VOLATILES BY SORPTION- DESORPTION TECHNIQUES 151
15. THE ANALYSIS OF TRACE COMPONENTS USING THE TOTAL TRANSFER TECHNIQUE IN COUPLED COLUMN SYSTEMS 171
16. CAPILLARY GC-FTIR ANALYSIS OF VOLATILES: HRGC-FTIR 183
17. APPLICATION OF DIRECT CARBON-13 NMR SPECTROSCOPY IN THE ANALYSIS OF VOLATILES 219
18. APPLICATIONS
19. APPLICATION OF HIGH RESOLUTION CAPILLARY COLUMNS ON FLAVOR AND FRAGRANCE ANALYSIS 233
20. THE ANALYSIS OF ODOR-ACTIVE VOLATILES IN GAS CHROMATOGRAPHIC EFFLUENTS 251
21. SIGNIFICANCE OF THE SNIFFING-TECHNIQUE FOR THE DETERMINATION OF ODOUR THRESHOLDS AND DETECTION OF AROMA IMPACTS OF TRACE VOLATILES 269
22. THE USE OF HRGC-FTIR IN TROPICAL FRUIT FLAVOUR ANALYSIS 293
23. THE APPLICATION OF HIGH AND LOW RESOLUTION MASS SPECTROMETRY IN GC/MS COUPLING FOR ANALYZING COMPLEX VOLATILE MIXTURES OF PLANT TISSUE CULTURES 307
24. FORMATION AND ANALYSIS OF OPTICALLY ACTIVE AROMA COMPOUNDS 323
25. STEREOISOMERS OF FRUIT FLAVOUR SUBSTANCES - SOME ASPECTS OF SYNTHESIS AND ANALYSIS 343
26. SIMULTANEOUS DISTILLATION ADSORPTION AND ITS APPLICATION 357
27. A "CLOSED-LOOP-STRIPPING" TECHNIQUE AS A VERSATILE TOOL FOR METABOLIC STUDIES OF VOLATILES 371
28. APPLICATION OF A DYNAMIC HEADSPACE PROCEDURE IN FRUIT FLAVOUR ANALYSIS 381
29. HEADSPACE ANALYSIS FOR THE STUDY OF AROMA COMPOUNDS IN MILK AND DAIRY PRODUCTS 401
30. SORPTIVE ENRICHMENT AND ANALYSIS OF VOLATILE COMPOUNDS IN DRINKING JUICES 419
31. VOLATILES IN RELATION TO AROMA IN THE BERRIES OF RUBUS ARCTICUS COLL. 433
32. ANALYSIS OF COFFEE HEADSPACE PROFILES BY MULTIVARIATE STATISTICS 447
33. AUTHOR INDEX 461
34. SUBJECT INDEX 463
35. 471-472 471