Structural and electronic origin of meat odour of organic hetero‐atomic compounds
- 1 January 1988
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 32 (5) , 461-473
- https://doi.org/10.1002/food.19880320510
Abstract
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.This publication has 10 references indexed in Scilit:
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