System peaks Sugars

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

Analysis of Freshly Cyclized 2,3-di-O-methyl-D-arabinose. The system 3,4-di-O-methyl-D-mannitol (2)—sodium metaperiodate meets the foregoing specifications. 3,4-Di-O-methylmannitol was rapidly cleaved by periodate to 2,3-di-O-methyl-D-arabinose (3), which is resistant to further oxidation (19). We prepared the crystalline / -anomer of this sugar (the a-anomer had previously been crystallized (20)) and showed that on a suitable GLC column the trimethylsilyl derivatives of the four ring forms could be separated (Figure 9). The individual peaks were characterized by preparative GLC and mass spectrometry. This allowed the analysis of the mixtures of anomeric forms generated in kinetic experiments (see p. 34). 

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