Chemical structure and sweet taste of isocoumarin and related compounds. VI.

1 January 1975

journal article
research article
Published by Pharmaceutical Society of Japan in CHEMICAL & PHARMACEUTICAL BULLETIN

Vol. 23 (12) , 3101-3105
https://doi.org/10.1248/cpb.23.3101

Abstract

Structural modification of the ethylene moiety (B-moiety) of .beta.-(3-hydroxy-4-methoxyphenyl)ethylbenzene which constitutes an essential part of phyllodulcin molecule, was attempted to make the relationship between structure and sweet taste clearer, and some similar compounds were synthesized. The taste of these compounds is discussed in the connection with their favored conformation.