Structural and electronic origin of meat odour of organic hetero-atomic compounds.
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.
Dimoglo
A S
AS
Institute of Chemistry, Academy of Sciences, MoSSR, Kishinev, USSR.
Gorbachov MYu
Bersuker
I B
IB
Greni
A I
AI
Vysotskaya
L E
LE
Stepanova
O V
OV
Lukash EYu
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D006801:Humans; D008460:Meat / Q000032:analysis*; D008968:Molecular Conformation; D009812:Odorants / Q000032:analysis*