Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: Alkylated, alkenylated and methoxylated derivatives

Food Chemistry

Volumn 232, Issue , 2017, Pages 808-819

  Schranz, Maria ^a   Lorber, Katja ^a,b   Klos, Katharina ^a   Kerschbaumer, Julia ^c   Buettner, Andrea ^a,b  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^c PROCTER AND GAMBLE COMPANY   (United States)

Author keywords

4 Ethylguaiacol; 5 Methoxyguaiacol; Gas chromatography olfactometry; Odorant; Retention index

Indexed keywords

ALCOHOLS; CHROMATOGRAPHY; ODORS;

4-ETHYLGUAIACOL; 5-METHOXYGUAIACOL; GAS CHROMATOGRAPHY OLFACTOMETRIES; ODORANT; RETENTION INDEX;

GAS CHROMATOGRAPHY;

3 VINYLGUAIACOL; 6 PROPENYL; EUGENOL; FRAGRANCE; GUAIACOL; ISOVANILLIN; UNCLASSIFIED DRUG;

AIR; ALKYLATION; ANALYTIC METHOD; ARTICLE; CHEMICAL STRUCTURE; CLOVE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; NONHUMAN; ODOR; OLFACTOMETRY; ORGANOLEPTIC PROPERTY; SMOKE; SWEETNESS; VANILLA;

CHROMATOGRAPHY, GAS; GUAIACOL; ODORANTS; OLFACTOMETRY; SMELL;

EID: 85018497508     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.070     Document Type: Article

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