Modelling Flavour Release through Quantitative Structure Property Relationships (QSPR)

Authors: Taylor, Andrew J.; Linforth, Robert S.T.

Source: CHIMIA International Journal for Chemistry, Volume 55, Number 5, May 2001 , pp. 448-452(5)

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Abstract:

The use of QSPR to explain the partition behaviour of flavour compounds in different matrices and to predict dynamic flavour release from certain food systems is described. QSPR has been applied in the pharmaceutical and environmental areas to predict properties like the efficacy of drugs (with different substitutions) or behaviours like the accumulation of pollutants in fish, despite the fact that the exact mechanisms are unknown. QSPR relies on the fact that the physicochemical properties of the molecules are responsible for their behaviour and properties in these systems. The models are relatively easy to produce but there are limitations associated with their use outside the defined experimental conditions. The background to modelling flavour partition and release is given, along with examples of relevant QSPR models.

Keywords: DYNAMIC; FLAVOUR; MODEL; PARTITION; QSPR

Document Type: Research article

Publication date: 2001-05-01

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International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.
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