Stereoisomeric flavour compounds LXVIII. 2‐, 3‐, and 4‐Alkyl‐branched acids, part 2: Chirospecific analysis and sensory evaluation

Enantioselective GC analysis of 4‐ethyloctanoic and 4‐methylheptanoic acid, using heptakis(2,3‐di‐ O ‐methyl‐6‐ O ‐ tert ‐butyldimethylsilyl)‐β‐cyclodextrin as the chiral stationary phase, is described and the sensory properties of several 4‐alkyl‐branched acids, using gas chromatography‐olfactometry (GC‐O) equipment and octakis(2,3‐di‐ O ‐methyl‐6‐tert‐butyldimethylsilyl)‐γ‐cyclodextrin as the stationary phase, are evaluated. The chirospecific analysis of various 2‐, 3‐, and 4‐alkyl‐branched acids from commercially available Roman chamomile ( Chamaemelum nobile (L.) Allioni), Parmesan cheese, and subcutaneous mutton adipose tissue, using either GC‐GC (MDGC) or GC‐MS analytical methods, is described.