Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 1. Molecular modeling studies for antibody production

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 3924-3931

  Sanvicens, Nuria ^a   Sánchez Baeza, Francisco ^a   Marco, M Pilar ^a  

^a DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

Author keywords

Cork; Hapten design; Immunoassay; Molecular modeling; Musty odor; Trichloroanisole; Wine

Indexed keywords

2,4,6 TRICHLOROANISOLE; 3 (2,4,6 TRICHLORO 3 METHOXYPHENYL)PROPANOIC ACID; 3 (3,5 DICHLORO 4 METHOXYPHENYL)PROPANOIC ACID; 5 (2,4,6 TRICHLOROPHENOXY)PENTANOIC ACID; ANISOLE DERIVATIVE; ANTIBODY; CHLORINE; FUNCTIONAL GROUP; HAPTEN; PROPIONIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ANTIBODY PRODUCTION; ARTICLE; BINDING COMPETITION; ELECTRON; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD; GEOMETRY; IC 50; IMMUNOCHEMISTRY; MOLECULAR MODEL; ODOR; SIGNAL NOISE RATIO; STEREOCHEMISTRY; WINE;

ANISOLES; ANTIBODIES; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; HAPTENS; IMMUNIZATION; MODELS, MOLECULAR; ODORS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 0038015362     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034003h     Document Type: Article

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