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Correlation of Chemical Structure and Taste in the Saccharin Series

✍ Scribed by Hamor, G. H.

Book ID
121167708
Publisher
American Association for the Advancement of Science
Year
1961
Tongue
English
Weight
389 KB
Volume
134
Category
Article
ISSN
0036-8075

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πŸ“œ SIMILAR VOLUMES

Structural functions of taste in the sug
Structural functions of taste in the sugar series VII: Taste properties of ketoses
✍ Cheang Kuan Lee; Gordon G. Birch πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons 🌐 English βš– 405 KB

The preferable structural feature for sweetness is a lipophilic moiety, e.g., a fiveor six-membered ring with a polar substituent containing an A-H/B system outside the ring. In ketoses, this unit is probably the 1,2-glycol. If a third feature (the lipophilic, 7, site) is required for the attainment