In the last three decades many thousands of intensely sweet compounds have been discovered. Some have been found by accident while others have emerged as the result of intensive research campaigns by academia and industry. Of course the vast majority of these sweeteners will always remain as academic curiosities providing opportunities for structure—activity relationship studies involving advanced computer-driven molecular mechanics leading to ever more detailed speculation on the nature, function and, indeed, origin, of the sweet taste receptor.
KeywordsSweet Taste Commercial Development Salad Dressing Sweet Taste Receptor Selective Chlorination
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