Chemical structure and sweet taste of isocoumarins and related compounds. X. Syntheses of sweet 5-hydroxyflavanones and related dihydrochalcones.
- 1 January 1978
- journal article
- research article
- Published by Pharmaceutical Society of Japan in CHEMICAL & PHARMACEUTICAL BULLETIN
- Vol. 26 (8) , 2321-2327
- https://doi.org/10.1248/cpb.26.2321
Abstract
On the basis of the information from previous studies on structure-sweetness relationships of phyllodulcin and related 3,4-dihydroisocoumarins, syntheses of sweet flavanones and dihydrochalcones are designed. 5-Hydroxyflavanones and dihydrochlacone have a sweet taste and the others are tasteless. The structure-sweetness relationships of these compounds are discussed. It is considered that the mode of interaction of 5-hydroxyflavanones and dihydrochalcone (DHC) lacking glycoside group with a sweet receptor seems to be similar to that of 3,4-dihydroisocoumarins.This publication has 2 references indexed in Scilit:
- Chemical structure and sweet taste of isocoumarin and related compounds. VI.CHEMICAL & PHARMACEUTICAL BULLETIN, 1975
- Dihydrochalcones. Synthesis of potential sweetening agentsJournal of Agricultural and Food Chemistry, 1968