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Chemical Senses 20: 601-608,
© 1995

research-article

Affinities of Nutty and Green-smelling Pyrazines and Thiazoles to Odorant-binding Proteins, in Relation with their Lipophilicity

Marie-France Hérent, Sonia Collin and Paolo Pelosi1

Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain Place Croix du Sud, 2/7, 1348 Louvain-la Neuve, Belgium 1Istituto di Industrie Agrarie, Universita di Pisa via S. Michele, 4, 56124 Pisa, Italy

Correspondence to be sent to: S. Collin, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud, 2/7, 1348 Louvain-la Neuve, Belgium

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. Chem. Senses 20: 601–608, 1995.


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