The chirality of natural and synthetic compounds is a significant factor in evaluation of food quality. Individual enantiomers or enantiomeric ratios in food components do not influence only flavour and aroma but also affect their nutritional values. As a consequence of foodstuff processing, chiral components can racemize. The enantiomer distribution can change also during storage due to, e.g., bacterial contamination or adulteration with synthetic additives. Determination of enantiomeric ratios in food and beverages can therefore provide valuable information for food quality control.

• MeSH
• aminokyseliny chemie   MeSH
• analýza potravin MeSH
• financování organizované MeSH
• flavonoidy chemie   MeSH
• hydroxykyseliny chemie   MeSH
• kontrola potravin MeSH
• laktony chemie   MeSH
• potravinářská technologie MeSH
• terpeny chemie   MeSH
• vitaminy chemie   MeSH
• vztahy mezi strukturou a aktivitou MeSH