Synthesis and sensory evaluation of ring-substituted dihydrochalcone sweeteners

A series of hesperetin dihydrochalcones, containing electron-donating or -withdrawing substituents para to the proposed hydrogen-bonding AH sites of each aromatic ring, have been synthesized. These novel compounds were evaluated for both total taste potency and percentage sweetness by a trained tast...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-01, Vol.39 (1), p.44-51
Main Authors: Whitelaw, Murray L, Daniel, James R
Format: Article
Language:English
Subjects:
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
Biological and medical sciences
CALCONA
CHALCONE
EDULCORANT
EDULCORANTES
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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Summary:A series of hesperetin dihydrochalcones, containing electron-donating or -withdrawing substituents para to the proposed hydrogen-bonding AH sites of each aromatic ring, have been synthesized. These novel compounds were evaluated for both total taste potency and percentage sweetness by a trained taste panel. The most potent dihydrochalcone sweetener currently known, 3'-carboxyhesperetin dihydrochalcone (3400 times more potent than 6% w/v sucrose), was synthesized. The characteristic lingering aftertaste of dihydrochalcones remained unimproved by these chemical modifications
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00001a008