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

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概要

• 論文の詳細を見る

• Structural modification of the phenyl moiety (A moiety) of β-(3-hydroxy-4-methoxyphenyl) ethylbenzene (I), which constitute an essential part of phyllodulcin molecules, was attempted to make the relationship between structure and sweet taste clearer. Twenty-four derivatives of A moiety of I were synthesized, the compound (II, IV, V, VI, X, XXII, XXIII, and XXVI) revealed sweet taste and the other compounds were tasteless. On the basis of these data, the taste of these compounds were discussed in connection with the stereochemical hindrance effect of substituents.

• 公益社団法人日本薬学会の論文
• 1977-04-25

著者

• 佐藤 浩一

  福山大学

• 佐藤 浩一

  Faculty of Pharmacy & Pharmaceutical Sciences, Fukuyama University

• 大和 正利

  Faculty of Science, Okayama University of Science

• 小山 鷹二

  Faculty of Pharmaceutical Sciences, Medical School, Okayama University

• 佐藤 浩一

  岡山大学薬学部

• 大和 正利

  Faculty Of Pharmaceutical Sciences Okayama University

• 橋垣 國子

  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

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