Threshold-based structure-activity relationships of pyrazines with bell-pepper flavor.

Abstract

Quantitative structure activity relationships (QSAR) and comparative molecular field analysis (CoMFA) are applied in order to explain the aroma of 46 bell-pepper aroma compounds. Biological activities log(1/c) values are used, where c stands for the detection threshold value of the aroma compound in water. Results of conventional QSAR and CoMFA are both satisfactory in statistical significance and predictive ability. We construct a qualitative model using the graphic features of CoMFA together with the results of "classical" QSAR analysis, which is performed by multiple linear regression. Finally, the human olfactory detection threshold values of excluded pyrazines are successfully predicted. This makes CoMFA and QSAR two important tools for designing new aroma compounds and in elucidating the mechanism of odor-receptor interaction.