A role for fluorine in flavours, fragrances and pheromones
A role for fluorine in flavours, fragrances and pheromones
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DOI：
10.1016/j.jfluchem.2019.109420
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发表时间：
2020-02-01
影响因子：
1.9
通讯作者：
O'Hagan, David
中科院分区：
文献类型：
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作者：
Lowe, Phillip T.;O'Hagan, David
氟已被广泛用于调整生物活性化合物的药代动力学特性，因为它们通过开发进展。因此，选择性氟在制药和农用化学品工业中产生了重大影响，因此对人类健康和福祉产生了重大影响，尽管在这种情况下，值得注意的是，氟在调味品和香料工业中根本不存在。这种排除似乎没有明显的分子基础。这可能是因为在这个市场上，成本已经变得过高，也可能是因为对与健康个体密切接触的产品的安全性存在负面看法，尽管考虑到氟影响生物活性物质的特性以改善健康的令人印象深刻的记录，这是一个惊人的遗漏。因此，现在似乎应该把这一领域确实存在的文献拿出来，如果不是为了别的目的，而是开始探索前景的话。我们将调查扩展到昆虫信息素和化学信息素类似物的相关领域的文献，因为这种类似物具有利润丰厚的潜力，可用于该领域的陷阱和少量监测昆虫种群。从表面上看，似乎有真正的前景来开发用于这些目的的使用氟的改进分子，但该领域仍然不发达。在这篇综述中，我们整理这些研究已经准备氟化类似物的香料，香料和信息素分子，并在已知的，我们讨论了它们的功效。
Fluorine has been used widely to tune the pharmacokinetic properties of bioactive compounds as they progress through development. Accordingly, selective fluorination has had a major impact in the pharmaceuticals and agrochemicals industries and therefore on human health and well being, though in this context it is notable that fluorine has no presence at all in the flavours and fragrance industries. There does not appear to be an obvious molecular basis for this exclusion. It may be that costs have become prohibitive in this market and it may also be that there are negative perceptions of safety for products that will have intimate contact with healthy individuals, though given the impresssive track record of fluorine to influence the properties of bioactives for health improvement it is a striking omission. It seemed timely therefore to bring to the surface the literature that does exist in this area, if for no other purpose than to begin to explore prospects. We extend the survey to literature in the related area of insect pheromone and semiochemical analogues, as such analogues have the lucrative potential to be used in the field in traps and in small quantities to monitor insect populations. On the face of it, it would appear that there are genuine prospects to develop improved molecules for these purposes using fluorine, however the area remains underdeveloped. In this review we collate those studies which have prepared fluorinated analogues of flavours, fragrance and pheromone molecules and, where known, we discuss their efficacy.