๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES

โœ Scribed by G. G. BIRCH; C. K. LEE

Book ID
108801471
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
457 KB
Volume
41
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Structural functions of taste in the sug
Structural functions of taste in the sugar series VII: Taste properties of ketoses
โœ Cheang Kuan Lee; Gordon G. Birch ๐Ÿ“‚ Article ๐Ÿ“… 1976 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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

Structural functions of taste in the sug
Structural functions of taste in the sugar series: Binding characteristics of disaccharides
โœ Cheang-Kuan Lee; Gordon G. Birch ๐Ÿ“‚ Article ๐Ÿ“… 1975 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 417 KB

## Abstract The previous finding that only one half of a disaccharide molecule binds to the taste receptor site is fully substantiated but the linkage and the sugar residues of the disaccharide are important. The study is extended to the field of bitterness and it is observed that binding on to the