Sweet and bitter constituents of Wilbrandia species

Autor:	Masamitsu Ochi, Koichi Moriyama, Yoshiyasu Fukuyama, Ken-ichi Nihei, Isao Kubo, Kiyokazu Ohmae
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Traditional medicine Chemical structure Saponin food and beverages Glycoside General Medicine Sweetness Cucurbitane Terpenoid Analytical Chemistry chemistry.chemical_compound Triterpene chemistry Biochemistry Cucurbitaceae Food Science
Zdroj:	Food Chemistry. 115:61-65
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2008.11.062
Popis:	Two novel cucurbitane glycosides, wilbrandisides A and B were isolated as sweet-taste substances from the root of Wilbrandia species (Cucurbitaceae) along with seven known cucurbitane glycosides. Their structures were determined by spectroscopic means, including two-dimensional NMR experiments. Their sweet-taste properties were evaluated by a human sensory panel test. Consequently, wilbrandiside A was shown to be 28 times sweeter than sucrose and was the compound having the most potent sweet taste of all the cucurbitane glycosides isolated from this plant.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dd5d55d2f802917790fc03b501fe4108 https://doi.org/10.1016/j.foodchem.2008.11.062 Zobrazit plný text záznamu Full Text from ScienceDirect