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Poster communications

Identification of new odorants in Indian Cress (Tropaeolum majus L.), Structure-activity study on synthesized homologues

Abstract : This paper reports on the analysis of Indian cress absolute (Tropaeolum majus L.). Indian cress is an edible cress species that belongs to the Brassicale order. Its absolute, obtained by extraction of the plant with a non-polar solvent (concrete) followed by treatment with ethanol, has never been studied. It was analyzed by GC-MS and GC-O in order to characterize its main volatile compounds and key odorants. This research made it possible to identify two new volatile compounds: N-benzyl O-ethyl thiocarbamate and O,S-diethyl thiocarbonate. To the best of our knowledge, both compounds were reported in cress extract for the first time. These molecules being of organoleptic interest, 27 homologues were further synthesized and evaluated. Among those new volatiles, N-phenyl thiocarbamates were shown to be particularly interesting for their savory and meaty odors.
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Katharina Breme, Xavier Fernandez, E. Sarrazin, Hugues Brevard, Daniel Joulain, et al.. Identification of new odorants in Indian Cress (Tropaeolum majus L.), Structure-activity study on synthesized homologues. 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 6 p., 2010, 9èmes Wartburg symposium on Flavour Chemistry and Biology. ⟨hal-02755932⟩

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