Taste tetrahedron

Design of bitter compounds seems to be useless. However, it should give us not only some idea when we study the taste tetrahedron, but much useful information when we... [Pg.159]

HCIH-Phe-O Me Fig. 3. Taste Tetrahedron with 0-Aminoacyi Sugars... [Pg.168]

Of course, we do not think that we have completely solved the puzzle of the taste tetrahedron. We are still studying saltiness of 0-aminoacyl sugars although we have not found even a piece of the answer to a saltiness mechanism for these compounds. The most serious problem, which we have to solve first, is why we have been unable to design 0-aminoacyl sugars fiom which salty potency is stronger than that of sodium... [Pg.168]

C45H740,7, Mr 887.07, cryst. (CH3OH), mp. 198 -199 °C. Very sweet (500-fold sweeter than saccharose) tasting "saponin from the fern Polypodium vulgare (Polypodiaceae). The total synthesis has been repotted. Lit. Synlett 1993,54ff. 1995,785 - 793. gen. Adv. Exp. Med. Biol. 1996, 405 Stud. Plant Sci. 6, 360-372 (1999) (review) Tetrahedron Ult. 33,4009 (1992) see also glycytrhizin, slevioside. - [CAS 33650-66-7]... [Pg.457]

De Bernardi, M., L. Garlaschelli, L. Toma, G. Vidari, and P. Vita-Finzi The Chemical Basis of Hot-tasting and Yellowing of the Mushrooms Lactarius chrysor-rheus and L. scrobiculatus. Tetrahedron, 49, 1489 (1993). [Pg.162]

Fullas, F., R. a. Hussain, E. Bordas, J. M. Pezzuto, D. D. SoEjARTO, and A. D. Kinghorn, Gaudishaudiosides A-E, five novel diterpene glycoside constituents from the sweet-tasting plant, Baccharis gaudichaudianum. Tetrahedron, 47, 8515-8522 (1991). [Pg.424]

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