Sweetness pp 3-13 | Cite as

Chemical Aspects of Sweetness

  • Gordon G. Birch
Part of the ILSI Human Nutrition Reviews book series (ILSI HUMAN)

Abstract

Chemical aspects of sweetness embrace molecular theories of chemoreception as well as simple structure: activity relationships of defined classes of sweetener. Chemical and physicochemical interactions probably affect both the quality and the intensity of sweet taste response, and the molecular structure of a selected sweetener will govern both its suitability and stability in a particular food system. Much of the commercial interest in the subject of sweetness has centered on finding an alternative to sucrose with a view to matching its ideal taste properties and effort has concentrated on selected and/or modified sugars, proteins and peptides, flavonoids, glycosides, saccharin and acesulphame.

Keywords

Sugar Sucrose Fructose Flavonoid Mannitol 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • Gordon G. Birch

There are no affiliations available

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