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STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: EFFECTS OF AGLYCONES ON THE SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES
Author(s) -
BIRCH G. G.,
LINDLEY M. G.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02840.x
Subject(s) - sweetness , aglycone , glycoside , taste , chemistry , sugar , sensory system , sweet taste , food science , stereochemistry , biology , neuroscience
Reports the sensory properties of a number of glycosides of increasing chain length and size of aglycones, all in the favored Cl conformation. Shows bitterness appears to increase in intensity as molecular weight of the aglycone increases. Hydroxy functions which contribute to the intense sweetness of β‐D‐fructopyranose are also discussed