Chirality plays an important role in nature. In bio-recognition and transformation processes chirality acts as a basic selector for enzymes, microorganisms, plants and human beings. In 1848, Louis Pasteur was the first to report on the two stereoisomers of ammonium tartrate, and the famous British physicist Lord Kelvin concluded in 1883: "I call any geometrical figure or any groups of points chiral and say it has chirality if its image in a plane mirror, ideally realized cannot be brought to coincide with itself." Nowadays the principles of chirality are important for the investigation of natural products and xenobiotics as well. Multiple fields of research like pharma, plant physiology, feed, food and flavor chemistry are using enantioselective methods. Since chiral flavoring substances are sometimes characterized by different aroma and/or taste profiles as well as flavor intensities, enantiospecific evaluation of aroma compounds is key.