Chemical structure and sweet taste of isocoumarin and related compounds. IX.
作者:MASATOSHI YAMATO、KOICHI SATO、KUNIKO HASHIGAKI、TAKAJI KOYAMA
DOI:10.1248/cpb.25.706
日期:——
Structural modification of the phenyl moiety (A moiety) of β-(3-hydroxy-4-methoxyphenyl) ethylbenzene (I), which constitute an essential part of phyllodulcin molecules, was attempted to make the relationship between structure and sweet taste clearer. Twenty-four derivatives of A moiety of I were synthesized, the compound (II, IV, V, VI, X, XXII, XXIII, and XXVI) revealed sweet taste and the other compounds were tasteless. On the basis of these data, the taste of these compounds were discussed in connection with the stereochemical hindrance effect of substituents.
对β-(3-羟基-4-甲氧基苯基)乙基苯(I)的苯基部分(A部分)进行了结构修饰,试图使结构与甜味之间的关系更加明确。合成了I的24种A部分衍生物,其中化合物(II、IV、V、VI、X、XXII、XXIII和XXVI)显示出甜味,而其他化合物则无味。根据这些数据,讨论了这些化合物的味道与取代基的立体化学障碍效应之间的关系。