Taste structure

The only information available on taste-structure relationships is that the D-glucopyranosyl group seems to be essential for sweetness, as steviol sophoroside is not sweet. ... 

DuBois GE, Crosby GA, Saffron P. Non-nutritive sweeteners taste-structure relationships for some new simple dihydrochalcones. 

Shigemura N, Miura H, Kusakabe Y, Hino A, Ninomiya Y (2003) Expression of leptin receptor (Ob-R) isoforms and signal transducers and activators of transcription (STATs) mRNAs in the mouse taste buds. Arch Histol Cytol 66 253-260 Shigemura N, Ohta R, Kusakabe Y, Miura H, Hino A, Koyano K, Nakashima K, Ninomiya Y (2004) Leptin modulates behavioral responses to sweet substances by influencing peripheral taste structures. Endocrinology 145 839-847... 

This paper reports some preliminary results on a mixed logit random utility analysis of conjoint data from consumers preferences for agricultural products. The data were collected via a telematic sample representative of Italian households. The survey instrument was implemented via a computer supported system. A multivariate normal full correlation structure is imposed in the mixed logit estimation and the implications of such a taste structure are examined. 

Hammerman, D. L., and Thomas, R. F., 1967, Lingual premetamorphic papillae as larval taste structures in frogs. Nature, 215 98. 

Saccharin sucralose and aspartame illustrate the diversity of structural types that taste sweet and the vitality and continuing development of the in dustry of which they are a part ... 

For more information including theories of structure-taste relationships see the symposium Sweeteners and Sweetness Theory m the August 99S ssue oi the Journal of Chemical Education pp 671-683... 

Primary intermediates Primary nucleation Primary ozomdes Primary plasticizer Primary recycling Primary structure Primary tastes Primatene Mist Primaxin Prime+... 

Characteristics evaluate as appropriate under all process conditions Formula (chemical structure) Purity (identity of any contaminants), physical state, appearance, other relevant information Concentration, odour, detectable concentration, taste ... 

For more information, including theories of structure-taste relationships, see the symposium "Sweeteners and Sweetness Theory" in the August, 1995 issue of the Journal of Chemical Education, pp. 671-683. 

Sweeteners such as sugar and corn syrup are added for taste, but they also participate in the structure of the foam and in the weight of the final product. 

The phenomenon of sweetness has been of interest from the time of the Ancient Greeks. Theophrastus (372-287 B.C.), who succeeded Aristotle at the Lyceum in Athens, wrote a review of the subject in his book De Sensibus. Since then, many attempts have been made to correlate chemical structure with sweet taste, but most of them are of limited value. These will, therefore, be discussed only briefly in the present article. 

The theories that attempt to describe the initial event in sweet-taste stimulation will be discussed, as will some of the practical attempts to isolate sweet-receptor molecules. Relevant, behavioral data will be examined, particularly where the effects of molecular structure on behavior responses are being evaluated. 

The evaluation of sweet compounds by taste panels is crucial to the development of worthwhile structure-taste relationships. Many structure-taste studies have employed dubious, taste-panel techniques. Therefore, a critical examination of structure-taste data in the light of this observation is relevant, as are recommendations for a consistent approach in utilizing taste techniques. ... 

Kodama proposed three additional rules governing the relation between taste and structure. These were (1) optical isomers have different tastes (2) substitutions always affect the taste and (3) the taste of electrolytes is due to the sum of the tastes of the molecular electrolyte, the anions, the cations, and complex ions. 

This proposal went some way towards unravelling the tangle of information that had for many years faced chemists interested in structure-sweetness relationships, that is, why seemingly unrelated compounds having such diverse chemical structure should possess this taste property. 

There is little doubt that Shallenberger s AH,B hypothesis is the most plausible concept in the explanation of the initial stimulation of the sweet-taste receptor. However, it was unfortunate that the evidence was accrued largely with the aid of reducing sugars, which, in solution, equilibrate between many isomers, so that it is not possible to relate total gustatory response to any one particular stereochemical structure It is also not... 

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