Chemical Structure and Sweet Taste of Isocoumarin and Related Compounds. VI

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概要

• 論文の詳細を見る

• Structural modification of the ethylene moiety (B-moiety) of β-(3-hydroxy-4-methoxyphenyl) ethylbenzene (1), which constitute an essential part of phyllodulcin molecule, was attempted to make the relationship between structure and sweet taste clearer, and compounds (3), (4), (5), (6), (7), and (8) were synthesized. The compound (5) had strong sweet taste, 6 had faint sweet taste and 3,4,7,and 8 were tasteless. On the base of these data, the taste of these compound was discussed in the connection with the favored conformation of them.

• 社団法人日本薬学会の論文
• 1975-12-25

著者

• 橋垣 国子

  Faculty of Pharmaceutical Sciences, Okayama University

• 大和 正利

  Faculty of Science, Okayama University of Science

• 小山 鷹二

  Faculty of Pharmaceutical Sciences, Medical School, Okayama University

• 上西 潤一

  Faculty of Pharmaceutical Sciences, Osaka University

• 上西 潤一

  Faculty Of Pharmaceutical Sciences Osaka University

• 山河 郁子

  Faculty of Pharmaceutical Sciences, Medical School, University of Okayama

• 佐藤 典子

  Faculty of Pharmaceutical Sciences, Medical School, University of Okayama

• 大和 正利

  Faculty Of Pharmaceutical Sciences Okayama University

• 小山 鷹二

  Faculty Of Pharmaceutical Sciences Okayama University

• 橋垣 国子

  Faculty Of Pharmaceutical Sciences Okayama University

• 橋垣 國子

  Faculty Of Pharmaceutical Sciences Okayama University

• 山河 郁子

  Faculty Of Pharmaceutical Sciences Medical School University Of Okayama

• 佐藤 典子

  Hokkaido Institute Of Pharmaceutical Sciences

• 上西 潤一

  Faculty of Pharmaceutical Sciences, Okayama University

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