Chirality & Odour Perception
John C. Leffingwell, Ph.D.

The Cysteines

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Photo by permission of M. Roudintska - Art & Parfum

D-Cysteine - "sulfur" and "rotten eggss" (panelists spontaneous comments) for both D- & L-cysteine

Odor Detection Threshold = 0.22 mM/L = 26.7 ppm

Taste Detection Threshold = 0.85 mM/L = 103 ppm

= (-)-(2S)-2-amino-3-sulfanylpropanoic acid or (-)-(2S)-2-amino-3-mercaptopropanoic acid

Ref: Matthias Laska, Olfactory Perception of 6 Amino Acids by Human Subjects, Chemical Senses, Advance Access published February 26, 2010; Taste thresholds quoted from Schiffman SS, Sennewald K, Gagnon J. Comparison of taste qualities and thresholds of D- and L-amino acids. Physiol Behav (1981) 27:51–59

 

L-Cysteine - "sulfur" and "rotten eggss" (panelists spontaneous comments) for both D- & L-cysteine

Odor Detection Threshold = 0.20 mM/L = 24.2 ppm

Taste Detection Threshold = 0.63 mM/L = 76.3 ppm

= (+)-(2R)-2-amino-3-sulfanylpropanoic acid or (+)-(2R)-2-amino-3-mercaptopropanoic acid

Ref: Matthias Laska, Olfactory Perception of 6 Amino Acids by Human Subjects, Chemical Senses, Advance Access published February 26, 2010; Taste thresholds quoted from Schiffman SS, Sennewald K, Gagnon J. Comparison of taste qualities and thresholds of D- and L-amino acids. Physiol Behav (1981) 27:51–59

Cyclic Terpenoid Odorants

Bicyclic Terpenoid Odorants

Acyclic Terpenoid Odorants

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants

Steroid Urine Type Odorants

Sandalwood Type Odorants

Musk Odorants

Miscellaneous

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