This review covers mainly publications that appeared in Analytical Abstracts (Royal Society of Chemistry) from January 1990 to February 2001. The number of publications on this topic continues to grow, and during the past three years (1998−2000) about 150 reviews and/or overviews have been published in the area of food. Numerous techniques and food matrices or chemical components are presented and discussed in these reviews. The present review is intentionally limited to eight techniques or classes of techniques and intends to be a “technique by technique” presentation of “what was used” or “what is used” to characterize food products and to detect their possible adulteration. The present review focuses on the following techniques:  microscopic analysis; HPLC; GC, GC-(MS, FTIR); UV−visible spectrophotometry; AAS/AES, ICP-(AES, MS); IRMS, GC-IRMS, GC-C-IRMS; DSC; IR, mid-IR, and NMR (202 references). Emphasis is placed as much as possible on chemometrical treatment of analytical data, which are commonly us...

https://www.agroparistech.fr/IMG/pdf/Recent_Developments_in_Food_Characterization_and_Adulteration_Detection_J-_Agric-_Food_Chem-_2002_50_1751-1764.pdf

Recent Developments in Food Characterization and Adulteration Detection: Technique-Oriented Perspectives

We describe the construction and analysis of a genome-scale metabolic model of Arabidopsis (Arabidopsis thaliana) primarily derived from the annotations in the Aracyc database. We used techniques based on linear programming to demonstrate the following: (1) that the model is capable of producing biomass components (amino acids, nucleotides, lipid, starch, and cellulose) in the proportions observed experimentally in a heterotrophic suspension culture; (2) that approximately only 15% of the available reactions are needed for this purpose and that the size of this network is comparable to estimates of minimal network size for other organisms; (3) that reactions may be grouped according to the changes in flux resulting from a hypothetical stimulus (in this case demand for ATP) and that this allows the identification of potential metabolic modules; and (4) that total ATP demand for growth and maintenance can be inferred and that this is consistent with previous estimates in prokaryotes and yeast.

A Genome-Scale Metabolic Model of Arabidopsis and Some of Its Properties

Chloroformates in gas chromatography as general purpose derivatizing agents.

Application of chiral derivatizing agents in the high-performance liquid chromatographic separation of amino acid enantiomers: a review.

Summary Quantities of free L- and D-amino acids (L- and D-AAs) in plants (leaves of coniferous and decidious trees, fleshy fruits, leaf blades of fodder grasses, and seeds and seedlings of edible legumes) were determined Amino acid (AA) enantiomers were converted into diastereomers using pre-column derivatization with ophthaldialdehyde together with N-isobutyryl-L(or D)-cysteine followed by separation of the resulting fluorescent isoindol derivatives on an octadecylsilyl stationary phase using high-performance liquid chromatography Relative amounts of D-AAs were also determined by enantioselective gas chromatography-mass spectrometry on Chirasil-L-Val ®  Free D-AAs acids in the range of about 02% up to 8% relative to the corresponding L-AAs acids were found in plants D-Asp, D-Asn, D-Glu, D-Gln, D-Ser and D-Ala could be detected in most of the plants, and D-Pro, D-Val, D-Leu and D-Lys in certain plants As D-AAs were detected in gymnosperms as well as monoand dicotyledonous angiosperms of major plant families it is concluded that free D-AAs in the low percentage range are principle constituents of plants

/pdf/chromatographic-determination-of-l-and-d-amino-acids-in-23nre2p34t.pdf

Chromatographic determination of L- and D-amino acids in plants.

Liquid chromatographic determination of amino acid enantiomers by derivatization with o-phthaldialdehyde and chiral thiols Applications with reference to food science

M. Lu¨pke

Papers

Liquid chromatographic determination of amino acid enantiomers by derivatization with o-phthaldialdehyde and chiral thiols Applications with reference to food science

Use of chromogenic and fluorescent oxycarbonyl chlorides as reagents for amino acid analysis by high-performance liquid chromatography