Chemical Structure and Sweet Taste of Isocoumarins and Related Compounds Synthesis of 5-Hydroxyflavanones and Related Dihydrochalcones

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概要

• 論文の詳細を見る

• On the basis of the information obtained from our previous studies on relationship between structure and sweet taste of 3,4-dihydroisocoumarins, 5-hydroxyflavanones and related dihydrochalcones were synthesized. Compounds (2,3,4,and 7) had a sweet taste while the others were tasteless. The relationship of structure-sweet taste of 5-hydroxy-flavanones was similar to that of 3,4-dihydroisocoumarins.

• 公益社団法人日本薬学会の論文
• 1977-06-25

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

• 大和 正利

  Faculty Of Pharmaceutical Sciences Okayama University

• 小山 鷹二

  Faculty Of Pharmaceutical Sciences Okayama University

• 三戸 久美子

  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

• 三戸 久美子

  Faculty Of Pharmaceutical Sciences Okayama University

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