Sugar Alcohols. V. Chemical Constitution and Sweet Taste¹

Abstract

The relationship between chemical constitution and sweet taste has not been elucidated satis-

Identification of Some Sugars and Mannitol in Celery

“…Hall (1959) suggested that the sugar content appears to be an important part of the total flavor of celery petioles. Since Carr et al (1936) and Schutz et al (1957) found d-mannitol to be about 60-70s as sweet as sucrose, or about as sweet as glucose, and the polyol is present in large amounts, it appears that mannitol is an important constituent of celery petioles.…”