Literature DB >> 36131145

Influence of elongation and desaturation on chemosensory properties in acrylates and their corresponding 1-alken-3-ones.

Patrick Bauer1,2, Eva Ortner2, Andrea Buettner3,4.   

Abstract

Acrylates as well as 1-alken-3-ones are both known to be odour active substances but are generally identified in different materials. Nonetheless, butyl acrylate and 1-octen-3-one were both found to elicit a similar mushroom-like odour in previous studies. This led to the question of whether acrylates and enones with the same overall chain length generally elicited similar odours and whether they had similar odour thresholds. Overall, most of the investigated substances showed a mushroom-like, geranium-like or fruity odour. In contrast, short chained substances elicited garlic-like, lighter gas-like or glue-like, odour qualities, suggesting a correlation between the odour quality and the overall chain length. The results showed that only between the analogue structures butyl acrylate and 1-octen-3-one as well as hexyl acrylate and 1-decen-3-one could similar odour qualities be observed. All investigated substances showed low odour threshold values in air between 0.0032 ng/lair (1-hexen-3-one) and 55 ng/lair (1-dodecen-3-one). Overall, 1-alken-3-ones revealed a higher dependency on the chain length when compared to their respective acrylates. The introduction of a second terminal double bond led to a decrease of OT values in case of the acrylates and to an increase in case of the ketones that neither contained a second terminal double bond nor a double bond located close to the carbonyl group. Despite their structural similarities, the results suggest that both substance classes are perceived in a different manner and are therefore likely to be recognized by different types of receptors or are related to different activation patterns in multi-receptor stimulation processes.
© 2022. The Author(s).

Entities:  

Keywords:  1-Octen-3-one; Butyl acrylate; Gas chromatography–olfactometry; Homologue series; Odour quality; Odour threshold

Year:  2022        PMID: 36131145     DOI: 10.1007/s00216-022-04332-9

Source DB:  PubMed          Journal:  Anal Bioanal Chem        ISSN: 1618-2642            Impact factor:   4.478


  20 in total

1.  Influence of the chemical structure on odor qualities and odor thresholds in homologous series of alka-1,5-dien-3-ones, alk-1-en-3-ones, alka-1,5-dien-3-ols, and alk-1-en-3-ols.

Authors:  Katja Lorber; Peter Schieberle; Andrea Buettner
Journal:  J Agric Food Chem       Date:  2014-01-23       Impact factor: 5.279

2.  Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach.

Authors:  Angela Lopez Pinar; Doris Rauhut; Ernst Ruehl; Andrea Buettner
Journal:  Food Chem       Date:  2016-03-30       Impact factor: 7.514

3.  Volatile flavour compounds in heated blackberry juices.

Authors:  D N Georgilopoulos; A N Gallois
Journal:  Z Lebensm Unters Forsch       Date:  1987-10

4.  Correlations between odour activity and the structural modifications of acrylates.

Authors:  Patrick Bauer; Philipp Denk; Julia Maria Fuss; Katja Lorber; Eva Ortner; Andrea Buettner
Journal:  Anal Bioanal Chem       Date:  2019-06-14       Impact factor: 4.142

5.  Structure-Odor Relationship Study on Geraniol, Nerol, and Their Synthesized Oxygenated Derivatives.

Authors:  Shaimaa Awadain Elsharif; Andrea Buettner
Journal:  J Agric Food Chem       Date:  2016-11-07       Impact factor: 5.279

6.  Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.

Authors:  Monique Pons; Brunhilde Dauphin; Stephane La Guerche; Alexandre Pons; Valérie Lavigne-Cruege; Svitlana Shinkaruk; Denis Bunner; Tristan Richard; Jean-Pierre Monti; Philippe Darriet
Journal:  J Agric Food Chem       Date:  2011-03-08       Impact factor: 5.279

7.  Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals.

Authors:  Katja Lorber; Andrea Buettner
Journal:  J Agric Food Chem       Date:  2015-07-23       Impact factor: 5.279

8.  Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.

Authors:  Heikki Aisala; Juha Sola; Anu Hopia; Kaisa M Linderborg; Mari Sandell
Journal:  Food Chem       Date:  2019-01-17       Impact factor: 7.514

9.  Intranasal odorant concentrations in relation to sniff behavior.

Authors:  Jonathan Beauchamp; Mandy Scheibe; Thomas Hummel; Andrea Buettner
Journal:  Chem Biodivers       Date:  2014-04       Impact factor: 2.408

10.  Quantitative Validation of the n-Butanol Sniffin' Sticks Threshold Pens.

Authors:  Melanie Y Denzer; Stefan Gailer; David W Kern; L Philip Schumm; Norbert Thuerauf; Johannes Kornhuber; Andrea Buettner; Jonathan Beauchamp
Journal:  Chemosens Percept       Date:  2014-04-29       Impact factor: 1.833

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