Abstract
Enantioselective capillary gas chromatography (enantio- cGC) and comparative isotope ratio mass spectrometry (IRMS), coupled on-line with cGC, are reported as important tools in the authenticity assessment of flavors and essential oils.
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Mosandl, A. (1999). Analytical Authentication of Genuine Flavor Compounds. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_4
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_4
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