ABSTRACT
Capillary electrophoresis (CE) is a microscale technique, and its principle consists in the migration of ions/charged molecules in a buffer solution through an open, fused-silica capillary under an applied electric field. From the early 1980s to date, CE has resulted in the application of different CE separation modes, the progression of coupling CE with sensitive detection systems, and the advances in microchip-CE technology. CE uncoated capillary walls are made of silanol groups, which are weak acids, and have a negative charge in alkaline conditions and buffers. Chiral Capillary Electrophoresis allows for the performance of chiral separations, adding neutral or charged chiral selectors to the background electrolyte without the stationary phases of chiral liquid chromatography. In the food field, it is mainly used for the separation of racemic amino acids, as potential precursors of food aroma compounds. Maltol, with its vanilla-related flavor, represents a product obtained from carbohydrates, which increases the sweet taste in food.
