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Sweetness of sucrose and xylitol. Structural considerations
Author(s) -
Lindley Michael G.,
Birch Gordon G.,
Khan Riaz
Publication year - 1976
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.2740270209
Subject(s) - sweetness , xylitol , chemistry , sucrose , sugar , arabitol , polyol , glycosidic bond , biochemistry , taste , food science , maltitol , organic chemistry , fermentation , enzyme , polyurethane
The sweetness of sucrose and xylitol is examined in relation to conformation and configuration. Arabitol, ribitol and the “galacto” and O ‐methyl analogues of sucrose are also examined on a comparative basis. The Shallenberger theory of sugar sweetness, which in part relates intensity of response to the degree of intramolecular hydrogen bonding, satisfactorily explains the high sweetness of these structurally dissimilar compounds.