56-4 |
|
K. L. GOODNER, Quality Improvement Research Unit, USDA-ARS-Citrus & Subtropical Products Laboratory, 600 Ave. S. N.W., Winter Haven, FL 33881 Chirality of compounds in fruit and fruit products is well known. Different enantiomers of the same compound can differ greatly in aroma quality and threshold. A common example is R-carvone,which has a spearmint aroma, and S-carvone, which has a caraway aroma. Thresholds are known to differ by as much as 100 million fold ((3S,3aS,7aR)-wine lactone versus (3R,3aR,7aS)-wine lactone). Additionally, the ratio of enantiomers is used as a method to determine adulteration of products. This presentation will discuss work on separating, identifying and cataloging chiral compounds in citrus and their approximate ranges in various products. A dual oven GC-GC-MS system with a cryo-trapping transfer line was used with a pre-column and chiral analytical column. Analysis will involve multivariate modeling of the enantiomeric data.
Session 56, Incorporating emergent technologies into citrus production and processing
|