Structure-odour relationships: Results of an applied electron-topological approach

Relationships between odour and chemical structure of compounds are studied by means of the electron-topological method developed for structure/activi ty research especially. A brief explanation is given for distinguished feat ures of the method. Application examples are demonstrated for sandalwood, a mbergris odour, garlic aroma and meat keynotes in food additives. The struc tural fragments affecting the odour appearance are revealed and discussed w ith respect to their electronic and topological perculiarities. The latter are formulated as rules for activity prediction of new compounds with speci al properties.