A quantitative investigation of Shallenberger's sweetness hypothesis

Publisher Website
Google Scholar
Abstract
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.