Kohlenhydrate. V. Über den bitteren Geschmack von Zuckerderivaten.

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Abstract
The water-solubility and surface tension of 19 bitter tasting sugar derivatives of as widely differing types as possible has been measured, the taste examined, and a determination made as to whether correlations exist between these factors. No correlation has been found. Water-solubility at room temp. varied from 4% to 0.00125%. The introduction of groups that decreased the solubility in water and increased it in organic solvents tended to accentuate the bitter taste. A slight degree of water solubility is necessary for the production of a gustatory sensation, but practically insoluble substances can have a bitter taste because of the formation of supersaturated solutions. Many bitter substances have a high surface tension without this property paralleling the taste. Taste was compared with that of [alpha]-pentaacetyl-glucose. By far the most bitter substance was octa-acetyl-sucrose, of which 34:10-6 was sufficient for the production of a distinct taste. There existed a decided relationship between the taste and the spatial configuration of the groups attached to the various carbon atoms. Derivatives of [beta]-gluocse usually were considerably more bitter than those of [alpha]-glucose. As far as possible there have been considered the [alpha]-and [beta]-forms of tetraacetyl-glucose, pentaacetyl-glucose, tetraacetyl-methyl-glucoside, phenolglucoside, phenolglucoside-acetate, acetyl-maltose, acetyl-sucrose, tribenzoylglu-cose, the tri- and monobenzoate and monoacetate of acetoneglucose, diacetoneglucose and its acetate and benzoate.

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