Synthesis and Taste of SomeFlavanone and Dihydrochalcone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones
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概要
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To clarify the influence upon taste of the sugar position in the aglycone of dihydrochalcone (DHC), new nine DHCglycosides were synthesized : naringin DHC 4-O-β-D-glucopyranoside (I), naringin DHC 4-O-β-D-galactopyranoside (II), naringin DHC 4-O-β-D-xylopyranoside (III), 3, 2, 3-trihydroxy-4-methoxy DHC 3-O-β-D-galactopyranoside (XII), 3, 2, 4-trihydroxy-4-methoxy DHC 4-O-β-galactopyranoside (XIII), 3, 2, 5-trihydroxy-4-methoxy DHC 5-O-β-D-galactopyranoside (XIV), 3, 2, 6-trihydroxy-4-methoxy DHC 6-O-β-D-glactopyranoside (XV), 3, 2, 4, 6-tetrahydroxy-4-methoxy DHC 24-O-β-digalactopyranoside (XVI) and 3, 2, 4-trihydroxy-4-methoxy DHC 4-O-[2-O-α-L-quinovopyranosyl-β-D-glucopyranoside] (XL).Such compounds as I, II and III which carry the sugars in both the A and B rings of the DHCs were completely tasteless. Between XII, XIII, XIV, XV, XVI and XL, XIII and XL were 140 and 400 times sweeter than sucrose and the remainder were either slightly sweet, tasteless or bitter.
- 社団法人 日本農芸化学会の論文
著者
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Esaki Sachiko
Food Chemistry Laboratory Shizuoka Women's University
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Kamiya Shintaro
Food Chemistry Laboratory Shizuoka Women's University
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KAMIYA Shintaro
Food Chemistry Laboratory, Shizuoka Womens University
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KONISHI Fukuko
Food Chemistry Laboratory,Shizuoka Womens University
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KONISHI Fukuko
Food Chemistry Laboratory, Shizuoka Womens University
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- Synthesis and Taste of SomeFlavanone and Dihydrochalcone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones
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