Dataset Information

Sensory Perception of Non-Deuterated and Deuterated Organic Compounds.

ABSTRACT: The chemical background of olfactory perception has been subject of intensive research, but no available model can fully explain the sense of smell. There are also inconsistent results on the role of the isotopology of molecules. In experiments with human subjects it was found that the isotope effect is weak with acetone and D₆ -acetone. In contrast, clear differences were observed in the perception of octanoic acid and D₁₅ -octanoic acid. Furthermore, a trained sniffer dog was initially able to distinguish between these isotopologues of octanoic acid. In chromatographic measurements, the respective deuterated molecule showed weaker interaction with a non-polar liquid phase. Quantum chemical calculations give evidence that deuterated octanoic acid binds more strongly to a model receptor than non-deuterated. In contrast, the binding of the non-deuterated molecule is stronger with acetone. The isotope effect is calculated in the framework of statistical mechanics. It results from a complicated interplay between various thermostatistical contributions to the non-covalent free binding energies and it turns out to be very molecule-specific. The vibrational terms including non-classical zero-point energies play about the same role as rotational/translational contributions and are larger than bond length effects for the differential isotope perception of odor for which general rules cannot be derived.

SUBMITTER: Salthammer T

PROVIDER: S-EPMC7839723 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Sensory Perception of Non-Deuterated and Deuterated Organic Compounds.

Salthammer Tunga T Monegel Friederike F Schulz Nicole N Uhde Erik E Grimme Stefan S Seibert Jakob J Hohm Uwe U Palm Wolf-Ulrich WU

Chemistry (Weinheim an der Bergstrasse, Germany) 20201207 3

The chemical background of olfactory perception has been subject of intensive research, but no available model can fully explain the sense of smell. There are also inconsistent results on the role of the isotopology of molecules. In experiments with human subjects it was found that the isotope effect is weak with acetone and D<sub>6</sub> -acetone. In contrast, clear differences were observed in the perception of octanoic acid and D<sub>15</sub> -octanoic acid. Furthermore, a trained sniffer dog ...[more]

PMID: 33058253

Similar Datasets

Project description:Organic agriculture is considered one of the elements of sustainable food production and consumption, mainly due to its limited impact on the natural environment. At the same time, the quality features of organically produced foods, especially sensory attributes and health promoting values, are important factors determining consumers' interest, and therefore play a key role in the organic sector's development. The aim of this study was to investigate the sensory characteristics and concentrations of sugars and selected health-promoting bioactive compounds of organic courgette compared to conventionally grown courgette. In addition, untargeted metabolomic analysis of the courgette fruits was performed. The results of this study did not show a significant effect of the horticultural system (organic vs. conventional) on the concentrations of vitamin C, carotenoids, and chlorophylls in the courgette fruits. However, the fruits from the organic systems were significantly richer in sugars when compared to the conventionally cultivated ones (p = 0.038). Moreover, the organic fruits fertilized with manure contained significantly higher amounts of polyphenols, including gallic acid (p = 0.016), chlorogenic acid (p = 0.012), ferulic acid (p = 0.019), and quercetin-3-O-rutinoside (p = 0.020) compared to the conventional fruits. The untargeted analysis detected features significantly differentiating courgette fruits depending on the cultivar and horticultural system. Some significant differences in sensory values were also identified between fruits representing the two cultivars and coming from the horticultural systems compared in the study. Conventional courgettes were characterized by the most intensive peel color and aquosity, but at the same time were the least hard and firm compared to the fruits from the two organic systems. There was also a trend towards higher overall quality of the organically grown fruits. The presented study shows that the organic and conventional courgette fruits differ in a number of quality features which can influence consumers' health and purchasing choices.

Dataset Information

Sensory Perception of Non-Deuterated and Deuterated Organic Compounds.

Publications

Sensory Perception of Non-Deuterated and Deuterated Organic Compounds.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets