Identification of key odorants in complex mixtures occurring in nature
| Autor: | Nicolas Baldovini, Alain Chaintreau |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Volatile Organic Compounds
Molecular Structure Computer science 010401 analytical chemistry Organic Chemistry 04 agricultural and veterinary sciences Complex Mixtures 040401 food science 01 natural sciences Biochemistry Nature 0104 chemical sciences 0404 agricultural biotechnology Odor Olfactometry Odorants Drug Discovery Biochemical engineering psychological phenomena and processes |
| Zdroj: | Natural Product Reports. 37:1589-1626 |
| ISSN: | 1460-4752 0265-0568 |
| DOI: | 10.1039/d0np00020e |
| Popis: | Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies. |
| Databáze: | OpenAIRE |
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