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A quantitative investigation of Shallenberger's sweetness hypothesis
Author(s) -
BIRCH G. G.,
COWELL N. D.,
EYTON D.
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01567.x
Subject(s) - sweetness , trehalose , taste , sugar , chemistry , food science , biochemistry
Summary A method for assessing the validity of Shallenberger's sweetness hypothesis by measuring the sweetness of non‐reducing sugars is described. the stable, conformationally analogous compounds, α, α‐trehalose (mushroom sugar), and methyl α‐D‐glucopyranoside have the same sweetness on a molar basis. This indicates that only one of the glucose residues in the α, α‐trehalose molecule is involved in binding to the taste bud protein, and hence a real chemical basis exists for the phenomenon of sweetness.