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Acta 1978, 61, 2351-2359. -T. J. Agric. Food Chem. 1992, 40, 111-117. K. J. Agric. Food Chem. 1974, 22, 1071-1076. -T. J. Agric. Food Chem. 1990, 38, 1378-1381. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2001. , 91 Blue Ravine Road, Folsom, CA 95630-4714 2 3 Knowledge of enantiomer composition is key to understanding many aspects of flavor chemistry. A s reviewed by Marchelli et al. (1) information on sensory properties, source ("natural" vs. , chemical vs. enzymatic reactions) o f flavors in foods and beverages can often be assessed based on enantiomeric composition.
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