Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

DuBois, Grant E.; Crosby, Guy A.; Stephenson, Rebecca A.

doi:10.1021/jm00136a011

Cited by 65 publications

(35 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to research at Searle (Mazur et al, 1970(Mazur et al, , 1973, several other industrial groups have been active in the search for new sweeteners. Of particular note are the efforts at Unilever Research (Brussel et al ,1975;van der Heijden et al ,1978van der Heijden et al , , 1979and van der Wei et al, 1987), Dynapol Company (DuBois et al, 1977, 1981a, 1981b, Ajinomoto Company (Arioshi et al, 1974;Arioshi, 1976), Pfizer Pharmaceutical Company (Glowaky et al, 1991) and the Tate & Lyle Company (Jenner etal., 1991). In all these publications, the structure/taste relationships reported are based on the activity in man.…”

Section: Introductionmentioning

confidence: 99%

Gustatory responses in primates to the sweetener aspartame and their phylogenetic implications

Gläser¹,

Wel²,

Brouwer³

et al. 1992

Chem Senses

Self Cite

View full text Add to dashboard Cite

Abstract. Two-bottle preference tests have been applied to 70 (sub-) species of the order of Pnmates and, for comparison, to the tree shrew (Tupaia belangeri) to determine their responses to aspartame (APM), the first known sweet-tasting dipeptide which has to man a sweetness potency of about 200 times that of sucrose. It was found that only the Cercopithecidae, the Hylobatidae and the Pongidae respond like man to this dipeptide and prefer it to water The other primates tested to date, show no response to this sweetener. From a phylogeneuc point of view, we note that APM shows species specificity similar to thaumatin. Thus, a clear dichotomy exists within the order of Primates with respect to both thaumatin and APM. The results here illustrate once more the gustatory diversity among pnmates and are a compelling argument for the existence of different sweet taste receptors or recognition sites in pnmate species.

show abstract

Section: Introductionmentioning

confidence: 99%

Gustatory responses in primates to the sweetener aspartame and their phylogenetic implications

Gläser¹,

Wel²,

Brouwer³

et al. 1992

Chem Senses

Self Cite

View full text Add to dashboard Cite

show abstract

“…blends of sweeteners yielding a greater sweetness intensity than single sweeteners alone) (Hutteau, Mathlouthi, Portmann, & Kilcast, 1998). However, the temporal profile of sweeteners has always been considered a significant factor in the application process (Bonnans & Noble, 1993;DuBois et al, 1981;Prakash et al, 2001). With the growing trend in the commercial market towards the use of sweetener blends in a variety of media, putting emphasis on designing a sweetener blend that yields the best possible temporal profile for a given medium is of increasing importance.…”

Section: Discussionmentioning

confidence: 99%

“…The investigation into the temporal qualities of sweeteners is of great importance to the food industry and is ongoing (Ayya & Lawless, 1992;Bonnans & Noble, 1993DuBois, Crosby, & Stephenson, 1981;Lynch, Liu, Mela, & MacFie, 1993;Portmann & Kilcast, 1996;Prakash, Bishay, Desai, & Walters, 2001;Shamil, Birch, Jackson, & Meek, 1988;Temple, Laing, Hutchinson, & Jinks, 2002;Yoshida, 1986). It is well known that different types of sweeteners display varying times of onset, duration, decay, and extinction (Schiffman & Gatlin, 1993).…”

Section: Introductionmentioning

confidence: 99%

Time to maximum sweetness intensity of binary and ternary blends of sweeteners

Schiffman

Sattely‐Miller

Bishay³

2007

Food Quality and Preference

View full text Add to dashboard Cite

“…The essential elements for the sweet taste and potency of the NDHCs are centred around the aromatic nucleus, not the carbohydrate, since 4-0-(carboxy-alkyl) (21) and 4-0-(sulphoalkyl) (22) derivatives are intensely sweet (500 times) and show good solubility in water (Dubois et al, 1977(Dubois et al, , 1981. However, the overall taste characteristics remain in favour ofNHDC.…”

Section: Neohesperidine Dihydrochalcone (Nhdc)mentioning

confidence: 99%

High-intensity, low-calorie sweeteners

Hough¹

1993

Low-Calorie Foods and Food Ingredients

View full text Add to dashboard Cite

The majority of high-intensity sweeteners were discovered by accident rather than by deduction and structural design. In a book entitled 'Serendipity', Roberts (1989) outlines the discoveries, as a result of chance chemical experiment, of saccharin (1) by Fahlberg in 1879, cyclamate (2) by Sveda in 1937 and aspartame (3) by Schlatter in 1965, in each case by the inadvertent tasting of the intense sweetener on their fingers or hands. The early literature of organic chemistry up to the early 1900s, frequently quoted the taste of a new compound as a characteristic, a test that is no longer permitted under the safety at work code of practice, prior to toxicology on the new compound. Important observations include, for example, Emil Fischer's (1890) note that L-glucose was sweet whilst Piutti (1886) discovered that the amino acid D-asparagine was sweet and its L-isomer was not, thereby implicating the intricacies of stereochemistry in the mechanism of sweet sensation.Approximately fifty very sweet natural products, which are at least 50 times sweeter than sucrose (4), have been discovered in green plants by their taste and qualify as low-calorie sweeteners because of the much smaller quantities required to give equisweetness with sucrose. They have a diversity of chemical structures, apparently unrelated, and include a variety of terpenoids, flavonoids and proteins. A range of monosaccharides, disaccharides, hydrogenated starch hydrolysis products, polydextrose and polyols which are similar in sweetness to sucrose, but less readily metabolised, and are often utilised as bulk sweeteners in dietary and non-cariogenic products. In beverages, it is usual to add such substitutes when high-intensity sweeteners are used in order to give the products body or a similar mouthfeel to sucrose.The measurement of sweetness is arbitrary since no laboratory instrument is available to carry out the task. In assessing the relative sweetness of a substance, sucrose is invariably used as the standard reference compound, since it has a quick impact, a clean taste and rapid fall off. Sweet substances rarely have the same sweet taste characteristics, nor do they show all of the features associated with the ideal taste and mouthfeel of sucrose. They often vary in the onset time of the sweet sensation, the intensity of sweetness, the quality -sometimes involving bitter, metallic and liquorice flavours -its duration and the aftertastes. R. Khan (ed.), Low-Calorie Foods and Food Ingredients

show abstract

Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

Cited by 65 publications

References 1 publication

Gustatory responses in primates to the sweetener aspartame and their phylogenetic implications

Gustatory responses in primates to the sweetener aspartame and their phylogenetic implications

Time to maximum sweetness intensity of binary and ternary blends of sweeteners

High-intensity, low-calorie sweeteners

Contact Info

Product

Resources

About