COSMO-RS是香料原料理化性质预测的有效工具

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2022-01-04 DOI:10.1002/ffj.3690
Tristan Dupeux, Théophile Gaudin, Clémentine Marteau-Roussy, Jean-Marie Aubry, Véronique Nardello-Rataj
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引用次数: 8

摘要

一种基于量子化学、介电连续介质模型、静电表面相互作用和统计热力学的预测工具cosmos - rs,即真实溶剂类导体筛选模型,已被用于预测香水工业中原材料的五种关键物理化学性质。利用166种有机化合物的参考数据,对香氛分子的沸点(BP)、辛醇-水分配系数(log P)、蒸汽压(VP)、水溶性(WS)和亨利定律常数(HLC)进行了预测验证。了解香味分子的这些特性是至关重要的,能够准确地预测它们在开发新分子或在不影响整体享受性的情况下替换有争议的安全问题分子时特别有用。最后,绘制蒸气压与亨利定律常数和辛醇-水分配系数的关系,一致地预测了对捕获物释放比较有用的分子的主要类别。
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COSMO-RS as an effective tool for predicting the physicochemical properties of fragrance raw materials

A predictive tool called COSMO-RS, Conductor-Like Screening Model for Real Solvents, based on quantum chemistry, dielectric continuum models, electrostatics surface interactions, and statistical thermodynamics, has been used to predict five key physicochemical properties of raw materials used in perfumery industries. The prediction of boiling point (BP), octanol-water partition coefficient (log P), vapor pressure (VP), water solubility (WS), and Henry's law constant (HLC) of fragrance molecules has been validated with a reference data set of 166 organic compounds. Knowing these properties for a fragrance molecule is essential and being able to predict them precisely can be particularly useful in the development of new molecules or in the replacement of controversial molecules regarding safety issues without compromising the overall hedonic accord. Finally, mapping the vapor pressure versus the Henry's law constant and the octanol-water partition coefficient consistently predicts the note class of the molecules useful for release comparison of captives.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
期刊最新文献
Issue Information The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State-of-the-Art and for Future Exploration Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation Issue Information
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