Hydrogen Bonding and the Varying Sweetness of the Sugars

Autor:	R. S. Shallenberger
Rok vydání:	1963
Předmět:	Taste stomatognathic system Hydrogen Chemistry Hydrogen bond digestive oral and skin physiology food and beverages chemistry.chemical_element Organic chemistry Sweet taste Sweetness Sugar Food Science
Zdroj:	Journal of Food Science. 28:584-589
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1963.tb00247.x
Popis:	SUMMARY Sugar sweetness appears to vary with hydrogen bonding. When hydroxyl groups, which elicit sweet taste, are hydrogen bonded, ability to cause sweet taste appears to be restricted. The thesis is based upon consideration of molecular models, hydrogen-bonding measurements, and taste tests. The varying sweetness of different sugars, and the apparent anomalous sweetness of sugar anomers may be largely resolved by considering hydroxyl group bonding.
Databáze:	OpenAIRE
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