Sweetness of Hesperetin Dihydrochalcone Derivatives Linked to ω-Amino Acid or Its Oligomer

Article abstract of DOI:10.1246/bcsj.56.347

Derivatives of hesperetin dihydrochalcone having ω-amino acid, oligoglycine, or oligo-(γ-aminobutyric acid) were synthesized and tasted.The hydrophobicity of the introduced group is important for understanding the structure-sweet taste relationship of these compounds, though other factors than hydrophobicity also must be taken into account.