Structure-Taste Relationships of Flavanone and Dihydrochalcone Glycosides Containing (1→2) Linked Disaccharides

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概要

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• To clarify the structure-taste relationships of flavanone and dihydrochalcone (DHC) glycosides, the new glycosides, naringenin 7-O-(2-O-α-D-fucopyranosyl-β-D-galactoside) (I), -7-O-(2-O-β-D-fucopyranosyl-β- D-galactoside) (II), -7-O-(2-O-α-L-fucopyranosyl-β-D-galactoside) (III), -7-O-(2- O-β-L-fucopyranosyl-β-D-galactoside) (V), -7-O-(2-O-α-L-rhamnopyranosyl-β-D-mannoside) (VI), -7-O-β-D-galactoside) (XII), hesperetin 7-O-(2-O-α-L-fucopyranosyl-β-D-galactoside) (IV), naringenin DHC 4-O-(2-O-α-D-fucopyranosyl-β-D-galactoside) (VII), -4-(2-O-β-D-fucopyranosyl-β- D-galactoside) (VIII), -4-O-(2-O-α-L-fucopyranosyl-β-D-galactoside) (IX), -4-O-(2-O-β-L-fucopyranosyl-β- D-galactoside) (XI), -4-O-β-D-galactoside) (XIII) and hesperetin DHC 4-O-(2-O-α-L-fucopyranosyl- β-D-galactoside) (X) were synthesized. The flavanones I, IV and XII had no taste but II, III, V and VI respectively tasted 0.05, 0.58, 0.39 and 0.75 times more bitter than naringin. Compounds VII and VIII were tasteless but IX, X, XI and XIII were found to be 1.46, 4.80, 1.04, and 0.90 times sweeter than saccharin, respectively, on a molar basis.

• 社団法人 日本農芸化学会の論文

著者

• Esaki Sachiko

  Food Chemistry Laboratory Shizuoka Women's University

• Kamiya Shintaro

  Food Chemistry Laboratory Shizuoka Women's University

• TANAKA Reiko

  Food Chemistry Laboratory, Shizuoka Womens University

関連論文

• Clycosidation of Alcohols with Tri-O-benzyl-α or -β-L-rhamnopyranosyl Fluorides in the Presence of Stannous Chloride and Silber Perchlorate or Trityl Perchlorate
• Syntheses of Certain 2-Acetamido-2-deoxy-O-(_L-rhamnopyranosyl)-_D-glucopyranoses(Organic Chemistry)
• Syntheses of Two α-L-Rhamno-pyranosyl-L-arabinosides
• Synthesis of 2-O-α-L-Rhamnopyranosyl- L-arabinopyranose
• Syntheses of α-L-Rhamnopyranosides of Hydroxyamino Acids
• Synthesis of Some Disaccharides Containing an L-Rhamnopyranosyl or L-Mannopyranosyl Residue, and the Substrate-specificity of α-L-Rhamnosidase from Aspergillus niger
• Synthesis and Taste of Certain Steviol Glycosides
• Synthesis of 1-O-D-Glucopyranosyl-L-rhamnopyranosides and 5-O-α-L-Rhamnopyranosyl-D-glucofuranose
• Synthesis and Taste of Naringenin 7-0-(2-0-α-L-lyxopyranosyl- β-D-galactopyranoside) and Its Dihydrochalcone Derivative
• Structure-Taste Relationships of Flavanone and Dihydrochalcone Glycosides Containing (1→2) Linked Disaccharides
• Synthesis and Taste of SomeFlavanone and Dihydrochalcone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones
• Synthesis of Certain Disaccharides Containing a α- or β - L-Rhamnopyranosidic Group and the Substrate Specificity of α-L-Rhamnosidase from Aspergillus niger
• Synthesis of SomeDisaccharides Containing Rhamnoseas the Nonreducing Unit

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