Identification of new odorants in Indian Cress (Tropaeolum majus L.), Structure-activity study on synthesized homologues
| Autor: | Breme, Katharina, Fernandez, Xavier, Sarrazin, E., Brevard, Hugues, Joulain, Daniel, Tournayre, Pascal, Berdagué, Jean-Louis, Meierhenrich, Uwe |
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| Přispěvatelé: | Université de Nice Sophia-Antipolis (UNSA), Agroscope, Robertet S.A., Partenaires INRAE, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | 9èmes Wartburg symposium on Flavour Chemistry and Biology . 2010; 9. Wartburg symposium on flavour chemistry and biology, Eisenach, GBR, 2010-04-13-2010-04-16, 1-6 9. Wartburg symposium on flavour chemistry and biology 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 6 p., 2010, 9èmes Wartburg symposium on Flavour Chemistry and Biology |
| Popis: | International audience; This paper reports on the analysis of Indian cress absolute (Tropaeolum majus L.). Indian cress is an edible cress species that belongs to the Brassicale order. Its absolute, obtained by extraction of the plant with a non-polar solvent (concrete) followed by treatment with ethanol, has never been studied. It was analyzed by GC-MS and GC-O in order to characterize its main volatile compounds and key odorants. This research made it possible to identify two new volatile compounds: N-benzyl O-ethyl thiocarbamate and O,S-diethyl thiocarbonate. To the best of our knowledge, both compounds were reported in cress extract for the first time. These molecules being of organoleptic interest, 27 homologues were further synthesized and evaluated. Among those new volatiles, N-phenyl thiocarbamates were shown to be particularly interesting for their savory and meaty odors. |
| Databáze: | OpenAIRE |
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