Sweetness, relative

Moie commonly, multipaiametei coiielations can be made. Thus, foi the relative sweetness of nine 4-nitio-2-aminoben2enes, r = 0.97 (36) ... 

Table 3. Relative Sweetness of Sucrose and Other Sweet Substances...

Sweetener Relative sweetness Sweetener Relative sweetness... 

The sweetness of fmctose is 1.3—1.8 times that of sucrose (10). This property makes fmctose attractive as an alternative for sucrose and other commercially available sweeteners. Fmctose is probably sweetest ia comparison with sucrose when cold and freshly made up ia low concentrations at a slightly acidic pH (5). This relative sweetness difference is commonly attributed to changes ia fmctose stmcture when cold ( P-D-fmctopyranose(l), sweet) as compared to the stmcture when the sweetener is warm ( P-D-fmctofuranose (2), less sweet). Based on nmr spectroscopy and sensory panel evaluation of sweetness, however, it has been observed that the absolute sweetness of fmctose is the same at 5°C as at 50°C, and is not dependent on anomeric distribution (11). Rather, it maybe the sweetness of sucrose, which changes with temperature, that gives fmctose sweetness the appearance of becoming sweeter at low temperatures. 

Table 23.2 gives the relative sweetness of the mono- and disaccharides considered here, along with sucrose substitutes. 

In this article, all numerical comparisons of relative sweetness are given on a molar basis. 

Infrared Hydroxyl Absorption Bands and Hydrogen-bonding Strength (Xv cm ) for Various Sugars and Their Relative Sweetness ... 

The hypothesis could also account for differences in the relative sweetness of sugars by simple consideration of the way in which configurational differences might affect hydrogen bonding. The sweetness of D-galactose... 

Correlation of Relative Sweetness of 2-Substituted 5-Nltroanilines with Hammett Constant (tr) and Hydrophobicity (ir)... 

Deutsch and Hansch applied this principle to the sweet taste of the 2-substituted 5-nitroanilines. Using the data available (see Table VII), the calculated regression Eqs. 5-7 (using the method of least squares) optimally expressed the relationship between relative sweetness (RS), the Hammett constant, cr, and the hydrophobic-bonding constant, ir. 

Fig. 7.—Relative Sweetness of Derivatives of 3-Aminonitrobenzene. When R is an electron-donating group, 3 is sweet and 4 is not sweet. When R is an electron-withdrawing group, 4 is sweeter than 3.

S = sweet, tr = trace sweet, 0 = no sweetness. B = bitter, tr = trace bitter, 0 = no bitterness. Values in parentheses are relative sweetness-intensities compared to sucrose (= 100). Some panelists reported trace sweetness. 

Fig. 41.—Regression Analysis " of Relative Sweetness of Compounds as Numbered in Table XXVI.

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