
Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
Sugar alcohols require unique methods for analysis by HPLC due to their high polarity and lack of a UV-absorbing chromophore. USP methods for these separations take advantage of ion exclusion HPLC techniques. In this note, several different separations of sugar alcohols were performed using ion exclusion Rezex RPM and RCU HPLC columns.






