Chemical structure and sweet taste of isocoumarin and related compounds. VIII.
作者:MASATOSHI YAMATO、KUNIKO HASHIGAKI、AKIKO TSUKIOKA、TAKAJI KOYAMA
DOI:10.1248/cpb.25.700
日期:——
Structural modification of the 3-hydroxy-4-methoxyphenyl moiety (C moiety) of β-(3-hydroxy-4-methoxyphenyl) ethylbenzene (1), which constitutes an essential part of phyllodulcin molecule, was attempted to clarify the relationship between the structure and sweet taste. The 4-methoxyl group of 1 being replaced with higher homologous alkoxyl groups such as an ethoxyl and a propoxyl group, the level of sweetness of these homologs was found to decrease with increasing number of methylenes in the alkoxyl group. β-(3-Hydroxy-4-methoxycyclohexyl) ethylcyclohexane (8) synthesized by reduction of both aromatic rings of 1 had a bitter taste. Aliphatic derivatives of 1 corresponding to the structure with the aromatic ring of the C moiety opened at the dashed line through a and b as shown in Table II, 9, 10, 11, 12, 13, 14, and 15 were synthesized. All of these compounds had a bitter taste except tasteless 15.
尝试对β-(3-羟基-4-甲氧苯基)乙苯(1)的3-羟基-4-甲氧苯基部分(C部分)进行结构修饰,这是叶甜素分子的重要组成部分,以阐明结构与甜味之间的关系。将1的4-甲氧基团替换为更高的同系烷氧基团,如乙氧基和丙氧基团,发现这些同系物的甜度随着烷氧基团中亚甲基数量的增加而降低。通过还原1的两个芳环合成的β-(3-羟基-4-甲氧环己基)乙基环己烷(8)具有苦味。根据表II所示,通过a和b在虚线处打开C部分的芳环结构,合成了1的脂肪族衍生物,即9、10、11、12、13、14和15。除了无味的15外,所有这些化合物都有苦味。