Bulletin of the Chemical Society of Japan p. 347 - 348 (1983)
Update date:2022-08-02
Topics:
Kawai, Masao
Kuwabara, Kyoko
Kimura, Ritsuko
Sekido, Sachiko
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.
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Doi:10.1002/ejoc.201801745
(2019)Doi:10.1007/BF00765168
(1983)Doi:10.1021/ol0504897
(2005)Doi:10.1021/ja0368002
(2003)Doi:10.1002/jhet.5570200134
(1983)Doi:10.1021/jo00160a023
(1983)