Date of Award
1-1-2016
Language
English
Document Type
Dissertation
Degree Name
Doctor of Philosophy (PhD)
College/School/Department
Department of Chemistry
Content Description
1 online resource (ii. 266 pages) : illustrations (some color)
Dissertation/Thesis Chair
Eric Block
Committee Members
Robert Sheridan, Rabi Musah, Maksim Royzen, Ting Wang, Qiang Zhang
Keywords
ajoene, ajothiolane, alliin, garlic, olfaction, olfactory receptor, Garlic, Organosulfur compounds, Olfactory sensors, Smell, Olfactometry
Subject Categories
Analytical Chemistry | Biochemistry | Organic Chemistry
Abstract
Garlic is a very popular condiment that has been used around the world for centuries. It is also a source of a remarkably extensive range of organosulfur compounds, whose chemistry is the focus of this thesis. The central reaction in formation of these compounds is the enzymatic cleavage of alk(en)yl cysteine sulfoxides by alliinases, which leads to sulfenic acids. The latter can then undergo condensation and rearrangement into various organosulfur compounds. Three aspects of the chemistry of garlic have been investigated in this thesis.
Recommended Citation
Dethier, Berenice, "The chemistry of new garlic-derived organosulfur compounds and the molecular basis of olfaction" (2016). Legacy Theses & Dissertations (2009 - 2024). 1596.
https://scholarsarchive.library.albany.edu/legacy-etd/1596