The sweetness and stereochemistry of l-aspartyl-fenchylaminoalcohol derivatives
摘要:
Four fenchylaminoalcohols were derived from (+)-fenchone in five steps. They were resolved with (+)- and (-)-tartaric acid, then condensed with N-carbobenzoxy-L-aspartic acid beta-benzylester followed by hydrogenolysis to give four L-aspartyl-fenchylaminoalcohols. By the evaluation of their taste, only (2R,3R)-aminoalcohol showed potent sweetness.
The sweetness and stereochemistry of l-aspartyl-fenchylaminoalcohol derivatives
摘要:
Four fenchylaminoalcohols were derived from (+)-fenchone in five steps. They were resolved with (+)- and (-)-tartaric acid, then condensed with N-carbobenzoxy-L-aspartic acid beta-benzylester followed by hydrogenolysis to give four L-aspartyl-fenchylaminoalcohols. By the evaluation of their taste, only (2R,3R)-aminoalcohol showed potent sweetness.