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香叶醇、橙花醇及其合成含氧衍生物的结构-气味关系研究。

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

机构信息

Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg , Henkestrasse 9 , 91054 Erlangen , Germany.

Department of Sensory Analytics , Fraunhofer Institute for Process Engineering and Packaging (IVV) , Giggenhauser Strasse 35 , 85354 Freising , Germany.

出版信息

J Agric Food Chem. 2018 Mar 14;66(10):2324-2333. doi: 10.1021/acs.jafc.6b04534. Epub 2016 Nov 7.

Abstract

Despite being isomers having the same citrus-like, floral odor, geraniol, 1, and nerol, 3, show different odor thresholds. To date, no systematic studies are at hand elucidating the structural features required for their specific odor properties. Therefore, starting from these two basic structures and their corresponding esters, namely, geranyl acetate, 2, and neryl acetate, 4, a total of 12 oxygenated compounds were synthesized and characterized regarding retention indices (RI), mass spectrometric (MS), and nuclear magnetic resonance (NMR) data. All compounds were individually tested for their odor qualities and odor thresholds in air (OT). Geraniol, the Z-isomer, with an OT of 14 ng/L, was found to be more potent than its E-isomer, nerol, which has an OT of 60 ng/L. However, 8-oxoneryl acetate was the most potent derivative within this study, exhibiting an OT of 8.8 ng/L, whereas 8-oxonerol was the least potent with an OT of 493 ng/L. Interestingly, the 8-oxo derivatives smell musty and fatty, whereas the 8-hydroxy derivatives show odor impressions similar to those of 1 and 3. 8-Carboxygeraniol was found to be odorless, whereas its E-isomer, 8-carboxynerol, showed fatty, waxy, and greasy impressions. Overall, we observed that oxygenation on C-8 affects mainly the odor quality, whereas the E/ Z position of the functional group on C-1 affects the odor potency.

摘要

尽管香叶醇(1)和橙花醇(3)互为同分异构体,具有相同的柑橘类、花香气味,但它们的气味阈值却不同。迄今为止,尚无系统的研究阐明其特定气味特性所需的结构特征。因此,我们从这两种基本结构及其相应的酯(即乙酸香叶酯 2 和乙酸橙花酯 4)出发,共合成并表征了 12 种含氧化合物,包括保留指数(RI)、质谱(MS)和核磁共振(NMR)数据。我们单独测试了所有化合物在空气中的气味质量和气味阈值(OT)。具有 Z 构型的香叶醇(OT 为 14ng/L)比其 E 构型的橙花醇(OT 为 60ng/L)更有效。然而,在本研究中,8-氧代壬烯基乙酸酯是最有效的衍生物,其 OT 为 8.8ng/L,而 8-氧代橙花醇的 OT 为 493ng/L,是最不有效的衍生物。有趣的是,8-氧代衍生物具有发霉和油腻的气味,而 8-羟基衍生物则具有与 1 和 3 相似的气味印象。8-羧基香叶醇无味,而其 E-异构体 8-羧基橙花醇则具有油腻、蜡质和油腻的气味印象。总的来说,我们观察到 C-8 上的氧化主要影响气味质量,而官能团在 C-1 上的 E/Z 位置影响气味强度。

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