Enantioselective Gas Chromatography with Derivatized Cyclodextrins in the Flavour and Fragrance Field

This article deals with enantioselective gas chromatography (Es‐GC) utilizing cyclodextrin derivatives as chiral stationary phases (CSPs) for chiral recognition in the flavour and fragrance field. It consists of two main parts. The first one concerns cyclodextrins and their use in Es‐GC, and it deals with their introduction and evolution as CSPs in GC, together with some theoretical aspects involved with enantiomeric separation and their consequent influence on routine chiral recognition. The second part reports on the strategy of chiral recognition in routine analysis with cyclodextrin derivatives as CSP, illustrated with examples from the authors’ everyday experiences. This part describes how to identify enantiomers or to measure their excess or ratio determination in complex mixtures; in particular, it discusses the opportunities offered by multidimensional and fast GC techniques, the role of mass spectrometry, and the application of total analysis systems to chiral recognition.