Many aroma components in foods, beverages, personal care products, and essential oils have small molecular weights that volatilize easily. Many of them are chiral compounds with enantiomers. Generally, enantiomers have different pharmacological effects in pharmaceuticals. Similarly, since enantiomers of aroma components can smell different, their ratio can affect the quality and intensity of fragrances. Thus, the separation of enantiomers is important in the process of developingfragrances. This article describes examples of enantiomeric separation of aroma components using the Nexera UC chiral screening system.
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