HYDROGEN-BONDING AND THE SWEET TASTE MECHANISM

被引：22

作者：

MATHLOUTHI, M

PORTMANN, MO

机构：

[1] Laboratoire de Chimie Physique Industrielle, Faculté des Sciences, Université de Reims Champagne-Ardenne, 51062 Reims Cédex

来源：

JOURNAL OF MOLECULAR STRUCTURE | 1990年 / 237卷

关键词：

D O I：

10.1016/0022-2860(90)80150-I

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The tripartite glucophores (AH-B,γ) of some natural (sugars) and artificial (Aspartame, Acesulfame, Saccharin, NHDHC and Trichlorogalactosucrose) sweeteners are proposed. These propositions are based on the molecular structure and infrared spectra of the studied molecules. The role of water in the sweet taste mechanism of small carbohydrates and artificial sweeteners was derived from the Raman spectra of their aqueous solutions. Comparison of the intensities and frequencies of the calculated components of the experimental Raman band of water on the one hand and of aqueous solutions of sweeteners on the other permitted interpretation of the role of water in the sweetness mechanism. © 1990.

引用

页码：327 / 338

页数：12

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