@inbook{e1aa781771a9436f99457cee1614e946,
title = "Influence of Structural Modification and Chirality on the Odor Potency and Odor Quality of Thiols",
abstract = "Due to their extremely low odor thresholds, thiols often show a major impact on the overall aroma of foods, even if present in trace amounts. However, odor qualities as well as odor thresholds of thiols are often influenced by carbon chain length and chirality. In order to get a deeper insight into structure-odor correlations, different series of chiral mercapto-containing key aroma compounds and their homologues were synthesized, such as 3-mercaptoalkyl acetates and 3-mercaptoalkan-1-ols. Enantiomers were separated and their odor qualities and odor thresholds were determined. Absolute configurations were elucidated using a chiral derivatizing agent and 1H NMR anisotropy methods.",
author = "Sebastian Schoenauer and Johannes Polster and Peter Schieberle",
note = "Publisher Copyright: {\textcopyright} 2015 American Chemical Society.",
year = "2015",
doi = "10.1021/bk-2015-1212.ch010",
language = "English",
series = "ACS Symposium Series",
publisher = "American Chemical Society",
pages = "135--146",
editor = "Gary Takeoka and Karl-Heinz Engel",
booktitle = "Importance of Chirality to Flavor Compounds",
}