Affinities of nutty and green-smelling pyrazines and thiazoles to odorant-binding proteins, in relation with their lipophilicity

Herent, Mf; Collin, S; Pelosi, P

doi:10.1093/chemse/20.6.601

Thirty-two green- and/or nutty-smelling compounds, most of them pyrazine and thiazole derivatives, were tested in ligand binding assays with purified 19 kDa bovine and 22 kDa porcine olfactive binding proteins (OBPs). Unlike the nutty ones, all the green odorants were found to be good ligands for both proteins. Lipophilicity appears as an interesting discriminating physicochemical parameter, predictive of the affinity for OBPs and of the related odour profile.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/29381

Autori interni:	PELOSI, PAOLO
Autori:	Herent MF; Collin S; Pelosi P
Titolo:	Affinities of nutty and green-smelling pyrazines and thiazoles to odorant-binding proteins, in relation with their lipophilicity
Anno del prodotto:	1995
Digital Object Identifier (DOI):	10.1093/chemse/20.6.601
Appare nelle tipologie:	1.1 Articolo in rivista

File in questo prodotto:

Non ci sono file associati a questo prodotto.

Citazioni
ND
ND

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.