Odor quality, relationships between

Naves YR, The relationship between the stereochemistry and odorous properties of organic substances, in Molecular Structure and Organoleptic Quality, S.C.I. Monograph No. 1, 1957. 

A very specific relationship exists between chemical structure and odor quality this has been defined for a number of odorant classes, for example steroids and mu compounds (76). The chirality as well as the flexibility of a molecule is also important in deling the odor. A structure that can assume different conformations could interact with more than one receptor type and elicit more than one odor quality. Thus one typically observes several odor descriptors used for compounds... 

Moody, W.G. Beef Flavor. A Review." Food Technology, 227-232 iMay 1983). Mossinan, CJ. and M.J. Morello Flavor Analysis Developments in halation and Characterisation. Vol. 705. Oxford University Press, Inc.. New York, NY. 1998. Naves. Y.R. The Relationship between the Stereochemistry and Odorous Properties of Organic Substances. Molecular Structure and Organolepiic Quality. Society of Chemical Industry, London. 1957. 

Epoxy is used as a lining for water reservoirs, water mains, and home plumbing systems (Heim and Dietrich, 2007a). These applications can impact sensory quality of tap water in food manufacturing, food service operations, and residential homes. This effect may be most noticeable in water but residual aroma and flavor compounds may cause a taint in foods prepared with these water sources. An odor assessment, using a water industry standard flavor profile analysis method, identified a strong relationship between water (simulated tap water, pH 7.7-7.9) stored in epoxy-lined copper pipes for 3-4 days and an odor described... 

Johnson BA, Leon M. Modular representations of odorants in the glomerular layer of the rat olfactory bulb and the effects of stimulus concentration. J. Comp. Neurol. 2000 422 496-509. Laing DG, Legha PK, Jinks AL, Hutchinson 1. Relationship between molecular structure, concentration and odor qualities of oxygenated aliphatic molecules. Chem. Senses 2003 28 57-69. Rossiter K. Quantitative relationships between structure and the fruity odor of esters. Perfumer Flavorist 1996 21 33-36, 38-40, 42-44, 46. 

An odor unit is defined as the ratio of concentration to threshold. This unit quantifies the contribution of a specific component or a fraction to the total odor of a mixture however, it says nothing about the odor quality of the final mixture, and it does not imply anything about the relationship between the stimulus concentration and the intensity of sensation above the threshold (Teranishi et al., 1981). 

LAING, D.G., LEGHA, P.K., JINKS, A.L., HUTCHINSON, I. Relationship between molecular structure, concentration and odor qualities of oxygenated aliphatic molecules. Chem. Sens., 2003, 28, 57-69. 

This book presents contributions from a diverse group of researchers interested in the relation between chemical structure and both odor quality and odor intensity. As such, it presents one of the first volmnes devoted solely to research in structure-activity relationships, and is a key resource for serious investigators and other interested individuals. 

MIPS are also popular for the development of mass-sensitive sensors, especially quartz crystal microbalance (QCM). The sensing response is based on the linear relationship between the resonant frequency of the crystal and the mass of the detection system. In this example, MIPs were used to detect the odorant 2-methylisobomeol (MIB), created by microorganisms." The polymer with a cavity specific to MIB template was formed on the QCM surface in situ. The specific recognition depended on the hydrogen bond between the hydroxyl gronp of templates and the carboxylate group of monomers. The detection limit of this sensor was about 200 J,gL This simple and inexpensive method may have potential applications in food quality monitoring of MIB. 

It is not yet possible to design a molecule with specific odor (or taste) characteristics because the relations between sensory properties of flavor compounds and their molecular properties are not well understood. As a consequence, the development of compounds with desired flavor qualities has had to rely on relatively tedious synthetic approaches. Recent advances, however, in computer-based methods developed by the pharmaceutical industry to study QSAR (quantitative structure-activity relationships) may ultimately be helpful in the rational design of new flavor-structures with predictable sensory attributes. Results from QSAR studies may also provide insight into the mechanism of the molecule-receptor interaction. 

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