Structure and Taste of Some Dihydrochalcone Glycosides

Kamiya, Shintaro; Konishi, Fukuko; Esaki, Sachiko

doi:10.1080/00021369.1978.10863091

Agricultural and Biological Chemistry

1978

DOI: 10.1080/00021369.1978.10863091

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Structure and Taste of Some Dihydrochalcone Glycosides

Shintaro Kamiya¹,

Fukuko Konishi²,

Sachiko Esaki³

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1981

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“…The differences in taste potencies between 4 (400X), 6 (210X), 7 (Ox), and 8 (70X) were quite unanticipated. We (DuBois et al, 1981) and others (Esaki et al, 1975;Kamiya et al, 1976Kamiya et al, ,1978 have prepared a large number of potently sweet NHDHC analogues with quite diverse C-4 functionality. Why then are such great differences in potency observed for the above amino acids which appear to have very similar C-4 substituents?…”

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Dihydrochalcone sweeteners. Synthesis and sensory evaluation of a homoserine-dihydrochalcone conjugate with low aftertaste, sucrose-like organoleptic properties

DuBois¹,

Crosby²,

Lee³

et al. 1981

J. Agric. Food Chem.

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the floral aroma/taste of a beer with Tettnanger (high ratio).An attempt was made (Table V) to quantify the amount of floral hop aroma/taste one could expect in a finished beer brewed with the same amount of various hops. By the formula explained in the table, each of the flavor components is weighted according to its sensory threshold concentration in beer. In the case of geranyl isobutyrate, the flavor potential is calculated assuming that one-third of that present in the hop is converted to geraniol in the beer. These contributions are added and multiplied by the yield of oil from the hops to give the column denoted as "floral index". We believe this index gives a fairly accurate measure of the amount of floral aroma/taste one can expect in a beer brewed with a standard amount of one of these hops.The column on the extreme right of Table V is the floral index weighted to a standard amount of -acids to give an estimation of the relative amount of floral hop aroma/taste one could expect in beers brewed to a standard bitterness by using the various hops. This index may be of more use

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mentioning

confidence: 99%

Dihydrochalcone sweeteners. Synthesis and sensory evaluation of a homoserine-dihydrochalcone conjugate with low aftertaste, sucrose-like organoleptic properties

DuBois¹,

Crosby²,

Lee³

et al. 1981

J. Agric. Food Chem.

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show abstract

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Structure and Taste of Some Dihydrochalcone Glycosides

Cited by 1 publication

References 2 publications

Dihydrochalcone sweeteners. Synthesis and sensory evaluation of a homoserine-dihydrochalcone conjugate with low aftertaste, sucrose-like organoleptic properties

Dihydrochalcone sweeteners. Synthesis and sensory evaluation of a homoserine-dihydrochalcone conjugate with low aftertaste, sucrose-like organoleptic properties

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