Sugars sweet taste from

Inhibitors. Sugar is used in large quantities in fmit jams as a preservative. The strong sweetness, however, prevents fmity flavors from being noticed. For these and other foods that must use a large amount of sugar for purposes other than sweet taste, there is need for a sweet-taste inhibitor. 

Lactisole [13794-15-5] the sodium salt of racemic 2(4-methoxyphenoxy)propionic acid, is a sweet-taste inhibitor marketed by Domino Sugar. It was affirmed as a GRAS flavor (FEMA no. 3773). At a concentration of 100 to 150 ppm, lactisole strongly reduces or eliminates the sweet taste of a 10% sugar solution. This inhibition appears to be receptor-related because lactisole also inhibits the sweet taste of aspartame. The 5 -( —)-enantiomer [4276-74-8] (38), isolated from roasted coffee beans, is the active isomer the i -(+)-enantiomer is inert (127). 

As these studies developed, it became apparent that if the sugar sweetness varied inversely with the degree of intramolecular hydrogen bonding, then perhaps the initial chemistry of sweet taste resulted from... 

We conclude that the strange stereochemical features, which students have been assigning to the taste bud for years, many be more myth than fact. All that really needs to be accounted for is the fact that the one amino acid (alanine) which tastes sweet in its d- and L-forms has a side ch in smaller than the ethyl radical. If one constructs a spatial barrier about 3 A from the postulated AH,B site, it becomes a simple matter of whether or not an amino acid in its L-form can be positioned over the site. A sugar with vicinal OH groups as AH,B can make any approach to the receptor site to elicit sweet taste, and, therefore, there should be... 

LACTOSE. CAS 63-42-3]. Also called milk sugar or sacchanmt laclis. formula CieHjjOn H.-O, While, hard, crystalline mass or white powder sweet taste odorless stable in air. D 1.525. mp decomposes at 203.5C. soluble in water insoluble in ether and chloroform scry slightly soluble in alcohol, formed from whey, by concentration and crystallization. Cows milk contains about 5 < lactose. 

Perhaps one of the most fascinating and complex chemical reactions involving carbohydrates is caramelization. For example, granulated sugar heated at a high temperature in the dry state eventually produces a dark, viscous mass which has a strong and characteristic flavor totally different from the sweet taste of sucrose. 

As can be seen from the tablet a sweet taste occurs when R has a value between 1.00 and 1.99 bitter compounds having R-values between 2.00 and 6.99. This is in full agreement with the finding of Birch and Lee (87.) that reactionsfwhich increase the hydrophobicity of sugars, generally lead to bitter products. 

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