Intense sweetness

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Wintergreen Oil. Water distillation of the leaves of Gaultheriaprocumbens L. yields an oil which consists of essentially one chemical constituent, methyl saUcylate. Because of this, the oil has been almost totally replaced by the synthetic chemical. Natural oil of wintergreen [68917-75-9] is a pale yellow to pinkish colored mobile Hquid of intensely sweet-aromatic odor and flavor. The oil or its synthetic replacement find extensive use in pharmaceutical preparations, candy, toothpaste, industrial products, and in rootbeer flavor. In perfumery, it is used in fougnre or forest-type fragrances. 

Phenyl-2-propenoic acid [621 -82-9] commonly referred to as cinnamic acid, is a white crystalline soHd having a low intensity sweet, honeylike aroma. It has been identified as a principal constituent in the botanical exudates from Styrax IJquidamber orientalis) Benzoin Styrax ben in Pern Balsam [Myroxylon pereirae and Tolu Balsam (]Ayro>ylon balsamum) (4,5). In these, as well as numerous other natural products, it exists both as the free acid and in the form of one or more of its esters, as for example, methyl cinnamate, ben2yl cinnamate [103 1 -3] and cinnamyl cinnamate. 

D-Fructose is the sweetest sugar known in naturally occurring carbohydrates, and its intense sweetness is produced only by ) -D-fructopyranose. "... 

As it has been revealed that replacement of the ring-oxygen atom in a pyranoid sugar by a CH2 group is not detrimental to its sweetness, 6a-carba- -D-fructopyranose may have the same intense sweetness as D-fruc-tose. To substantiate this prediction, the following two reaction routes have been successfully developed for 6a-carba-y -DL-fructopyranose, as well as for the enantiomers. 

That the initial event of taste stimulation takes place on the cell surface of the taste receptor is now universally accepted. In addition, accumulated evidence strongly suggests that taste-bud stimulation is extracellular in nature. For example, (1) the sweet-taste response is both rapid and reversible, (2) the intensely sweet proteins monellin" and thaumatin could not possibly penetrate the cell, because of their size, and (3) miraculin, the taste-modifying glycoprotein, having a molecular weight of 44,000 would also be too large to penetrate the taste cell. ... 

It thus appears that the taste of the dihydrochalcones is not solely controlled by the sugar moiety, and subsequent studies 220 confirmed this. The flavanone 78 and the non-glycosidic dihydrochalcone 81 are intensely sweet. Furthermore, replacement of the bulky glycosyl residue by carboxyalkyl " (82) or sulfoalkyl (83) substituents did not significantly... 

The structural simplicity of hernandulcin and its intense sweet taste offer an excellent model for further studies on the structure-sweetness relationship. 

Structurally related to saccharin are the oxathiazinone dioxides (104). Clauss and coworkers synthesized a series of these compounds, and demonstrated that they possess intense sweetness. Acesulfame-K, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazin-4-one 2,2-dioxide (104) has a sweetness intensity 130 times that of sucrose. 

Compadre, C. M., Pezzuto, J. M., Kinghorn, A. D. and Kamath, S. K. 1985. Hernandulcin an intensely sweet compound discovered by review of ancient literature. Science 227 417 19. 

The intensely sweet sesquiterpene hernandulcin isolation, synthesis, characterization and preliminary safety evaluation. J. Agric. Food Chem. 35 273-279. 

E 951, E 952, E 954, E 957 and E 959 are intensely sweet substances and conditions of use are imposed, with maximum limits prescribed in certain foods for each sweetener. A few examples of authorised uses of these sweeteners are stated in Table 2.3. 

A large number of sweet-tasting substances has been described in the scientific literature, most of them in the course of the last 20 to 30 years. The number of substances having an intense sweetness is by far higher than the number of products with a sweetening power similar to sucrose which could therefore be used as bulking sugar substitutes. Only a small number of these has found... 

The extensive safety studies necessary for food additive approval and the high cost of such studies are more or less prohibitive for the development of new sweeteners. Although some intensely sweet plant constituents have been considered for development, apparently only one new sweetener has undergone... 

The intensely sweet taste of monellin can be explained in a second way. The intense sweetness of monellin can be envisioned as being dependent upon the molecular size of monellin. The size of monellin is thereby large enough to span two or more individual receptors. In this way, amino acid residues 4-11 would enhance the sweet taste produced by another residue(s) further along the monellin molecule. These other residues that might impart a sweet taste could include amino acid residue 16-19 (asp-lys-leu-phe) or 33-37 (lys-leu-leu-arg-phe) on subunit 1 of monellin. Experiments examining the taste of monellin both with and without residue 4-11 should confirm or deny the above hypothesis. 

C8H10O2, M, 138.17, bp2. 7 kPa 109 C, occurs in hyucinth oil und lius ulso been identified in tea. It is a white crystalline solid (mp 57-58 °C) with an intensely sweet, somewhat herbal, nutlike odor. 

Hyposulphite of soda, and other soluble salts of hyposulphurous acid, possess the remarkable property of dissolving all the compounds of silver, even the chloride, and the solution thus formed has a very intense sweet taste, with a metallic after-taste. This property has been made available in the dagaerreotype, for the purpose of dissolving the sensitive coating of iodide from the plate of eilver alter exposure to light, aud thus fixing the image already formed. For this purpose hyposulphite of soda is now prepared on a very considerable scale. 

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