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Organoleptic effect in sugar structures
Author(s) -
Birch G. G.,
Lee C. K.,
Rolfe E. J.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740211212
Subject(s) - sweetness , organoleptic , glycosidic bond , sugar , chemistry , disaccharide , taste , trehalose , food science , organic chemistry , stereochemistry , enzyme
Shallenberger's sweetness hypothesis is discussed and a new method for assessing its validity is offered by organoleptic examination of glycosidic structures. In particular the stable symmetrical disaccharide, a, a ‐trehalose presents an ideal model for these studies. An attempt to locate that part of the molecule which is specifically responsible for the sweet taste of sugars implicates the hydroxyl group on carbon atom No. 4 of pyranosides as playing an important role.