Preparation and taste of certain glycosides of flavanones and of dihydrochalcones.

Article abstract of DOI:10.1271/bbb.58.1479

The 7-O-[2-O-(alpha-L-Rhamnopyranosyl)-beta-L-quinovoside] of naringenin and of hesperetin, and their dihydrochalcone (DHC) derivatives were synthesized by the method of Koenigs-Knorr (Ag2CO3 and quinoline). The reaction of TMS ethers of naringenin and of

Full text of DOI:10.1271/bbb.58.1479

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Preparation and Taste of Certain Glycosides of
Flavanones and of Dihydrochalcones
Sachiko Esakia, Kiyotoshi Nishiyamaa, Naoko Sugiyamaa, Ryuta Nakajimaa, Yoshihiro
Takaoa & Shintaro Kamiyaa
a Department of Food Science, School of Food and Nutritional Sciences, University of
Shizuoka, Yada, 52–1, Shizuoka, 422 Japan
Published online: 12 Jun 2014.
To cite this article: Sachiko Esaki, Kiyotoshi Nishiyama, Naoko Sugiyama, Ryuta Nakajima, Yoshihiro Takao & Shintaro
Kamiya (1994) Preparation and Taste of Certain Glycosides of Flavanones and of Dihydrochalcones, Bioscience,
Biotechnology, and Biochemistry, 58:8, 1479-1485, DOI: 10.1271/bbb.58.1479
To link to this article: http://dx.doi.org/10.1271/bbb.58.1479
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