With the aim of correlating pungency with substituent groups on one benzene ring, various analogues of yakuchinones were synthesized by means of the Claisen-Schmidt reaction. Their pungencies were assessed by direct comparison of the threshold concentrations obtained in taste experiments. The presence of a phenolic hydroxyl group was indispensable for high pungency, while that of a 1, 2-double bond of the heptanone part tended to decrease the pungency.
为了将辛辣味与一个苯环上的取代基团联系起来,我们通过克莱森-施密特反应合成了多种药蟾素类似物。通过直接比较味觉实验中获得的阈值浓度来评估它们的辛辣程度。高辛辣度离不开
酚羟基的存在,而
庚酮部分的 1,2-双键则会降低辛辣度。