Structural and electronic origin of meat odour of organic hetero-atomic compounds

✍ Scribed by Dimoglo, A. S. ;Yu. Gorbachov, M. ;Bersuker, I. B. ;Greni, A. I. ;Vysotskaya, L. E. ;Stepanova, O. V. ;Yu. Lukash, E.

• Book ID: 102841396
• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 517 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320510

✦ Synopsis

By means of the electron-topologic approach suggested earlier, the structural and electronic features favouring meat odour occurrence are evaluated using 77 organic compounds with known odorant properties as a basis for primary logico-structural analysis. A general fragment of the type XH2 (where X = S, O, N is a hetero-atom) with a certain electronic structure and conformational property is shown to be responsible for the meat odour. The results obtained allow for a prognosis of odorant compounds and their purposeful synthesis.