Guaiacol and its derivatives are commonly found in nature and are known for their characteristic smoky, clove-like and vanilla-like smells. However, there is no systematic investigation of the smell properties of structurally related guaiacol derivatives. In order to establish a comprehensive database on this olfactorily interesting substance class, odor thresholds in air and odor qualities of guaiacol and its alkylated, alkenylated, and methoxylated derivatives were determined by means of gas chromatography-olfactometry.
View Article and Find Full Text PDFBackground & Aims: The effect of human milk storage in the refrigerator has been investigated with regard to sensory changes and modifications to the molecular composition of the milk odour-active volatiles.
Methods: In the present study, characteristic odorants from fat oxidation, known from previous studies, as well as free fatty acids were quantified as representative marker substances by means of stable isotope dilution assays of fresh milk samples and milk samples stored at +4 °C for one and three days, respectively.
Results: Sensory evaluation showed that rancid and sweaty odour attributes were generated during storage, resulting in an unpleasant aroma profile for adults; however, odour changes were not as pronounced as those observed in our previous study for freeze storage.
Dihydrogen sulfide recently emerged as a biological signaling molecule with important physiological roles and significant pharmacological potential. Chemically plausible explanations for its mechanisms of action have remained elusive, however. Here, we report that H(2)S reacts with S-nitrosothiols to form thionitrous acid (HSNO), the smallest S-nitrosothiol.
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