The use of natural compds. as leading mols. for structure-activity relationships is well known. The authors started from the natural sweet dihydroisocoumarin phyllodulcin to design a large family of derivs. (the isovanillic derivs.). The primary structure, conformation and stereochem. of these compds. have been studied with respect to the effects they have on taste. The information obtained could be used to develop structure-activity relationships, to model possible binding with a pseudoreceptor and to prep. new classes of hybrid compds.
A rational design of new intensive sweeteners from natural compounds / A. Bassoli, G. Borgonovo, L. Merlini, G. Morini - In: Flavour and Fragrance Chemistry / [a cura di] V. Lanzotti, O. Taglialatela-Scafati. - Dordrecht : Kluwer Academic Publishers, 2000. - ISBN 9780792362111. - pp. 27-36 (( convegno International symposium on flavour and fragrances chemistry tenutosi a Campobasso nel 2000.
A rational design of new intensive sweeteners from natural compounds
A. Bassoli;G. Borgonovo;L. Merlini;
2000
Abstract
The use of natural compds. as leading mols. for structure-activity relationships is well known. The authors started from the natural sweet dihydroisocoumarin phyllodulcin to design a large family of derivs. (the isovanillic derivs.). The primary structure, conformation and stereochem. of these compds. have been studied with respect to the effects they have on taste. The information obtained could be used to develop structure-activity relationships, to model possible binding with a pseudoreceptor and to prep. new classes of hybrid compds.
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