Chirality plays an important role in flavor research. This will be outlined using selected examples from the key areas analysis, authenticity assessment, biogenesis, and odor perception. Developments of analytical techniques, in particular the use of chiral stationary phases in capillary gas chromatography, enabled the determination of naturally occurring configurations of chiral volatiles at trace levels. Thus, knowledge of pathways and enzymes involved in the biogenesis of chiral substances was acquired, and enantioselective analysis has become a prominent tool in the authenticity assessment of flavorings. Increasing information is also available on structure-odor relationships of chiral flavor compounds and the influence of their configurations on odor thresholds and odor properties. A substantial extension of these data sets and a further understanding of the role of chirality in the perception of aroma compounds is expected from studies on the enantioselectivity of odorant receptor systems. Developments in these areas will be put into a historical perspective, recent progress will be emphasized, and data gaps will be described.

中文翻译：

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手性：关于风味化合物的生物合成，感知和真实性的重要现象。

手性在风味研究中起着重要作用。将使用关键领域分析，真实性评估，生物发生和气味感知中的选定示例来概述这一点。分析技术的发展，特别是在毛细管气相色谱法中使用手性固定相，使得能够测定痕量水平的手性挥发物的天然构型。因此，获得了与手性物质的生物发生有关的途径和酶的知识，并且对映选择性分析已成为调味品真实性评估中的重要工具。关于手性风味化合物的结构-气味关系以及其构型对气味阈值和气味特性的影响的信息也越来越多。通过对气味受体系统的对映选择性的研究，期望这些数据集的实质性扩展以及对手性在感知芳香化合物中的作用的进一步理解。这些领域的发展将以历史的眼光来看待，强调近期的进展，并描述数据缺口。