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化学结构对卤代愈创木酚衍生气味剂的气味品质和气味阈值的影响

Influence of the Chemical Structure on Odor Qualities and Odor Thresholds of Halogenated Guaiacol-Derived Odorants.

作者信息

Juhlke Florian, Lorber Katja, Wagenstaller Maria, Buettner Andrea

机构信息

Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.

Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.

出版信息

Front Chem. 2017 Dec 18;5:120. doi: 10.3389/fchem.2017.00120. eCollection 2017.

DOI:10.3389/fchem.2017.00120
PMID:29326924
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5741668/
Abstract

Chlorinated guaiacol derivatives are found in waste water of pulp mills using chlorine in the bleaching process of wood pulp. They can also be detected in fish tissue, possibly causing off-odors. To date, there is no systematic investigation on the odor properties of halogenated guaiacol derivatives. To close this gap, odor thresholds in air and odor qualities of 14 compounds were determined by gas chromatography-olfactometry. Overall, the investigated compounds elicited smells that are characteristic for guaiacol, namely , but also and . Their odor thresholds in air were, however, very low, ranging from 0.00072 to 23 ng/L. The lowest thresholds were found for 5-chloro- and 5-bromoguaiacol, followed by 4,5-dichloro- and 6-chloroguaiacol. Moreover, some inter-individual differences in odor threshold values could be observed, with the highest variations having been recorded for the individual values of 5-iodo- and 4-bromoguaiacol.

摘要

在木浆漂白过程中使用氯气的纸浆厂废水中发现了氯化愈创木酚衍生物。它们也能在鱼组织中被检测到,可能会导致异味。迄今为止,尚未对卤代愈创木酚衍生物的气味特性进行系统研究。为了填补这一空白,通过气相色谱 - 嗅觉测量法测定了14种化合物在空气中的气味阈值和气味质量。总体而言,所研究的化合物引发了具有愈创木酚特征的气味,即 ,但也有 和 。然而,它们在空气中的气味阈值非常低,范围为0.00072至23 ng/L。5 - 氯代和5 - 溴代愈创木酚的阈值最低,其次是4,5 - 二氯代和6 - 氯代愈创木酚。此外,在气味阈值方面可以观察到一些个体差异,5 - 碘代和4 - 溴代愈创木酚的个体值变化最大。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef9d/5741668/4545dc724c17/fchem-05-00120-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef9d/5741668/c9cb11568717/fchem-05-00120-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef9d/5741668/4545dc724c17/fchem-05-00120-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef9d/5741668/c9cb11568717/fchem-05-00120-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef9d/5741668/4545dc724c17/fchem-05-00120-g0002.jpg

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Food Chem. 2017 Oct 1;232:808-819. doi: 10.1016/j.foodchem.2017.04.070. Epub 2017 Apr 13.
2
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3
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