Peer-Reviewed Journal Details
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Spillane, WJ,Walsh, MR
1996
March
Food Chemistry
Synthesis and taste analysis of iminylsulfamates (hydrazonylsulfonates) of N-benzaldehyde, N-acetophenone, N-benzophenone and N-isobutyrophenone
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SULFAMATE SWEETENERS
55
265
269
Thirty iminylsulfamates (hydrazonylsulfonates) drop C=NHSO3-Na+ have been synthesized via the precursor hydrazones. An array of taste portfolios were given by these materials and thus 15 compounds displayed predominant bitterness, five gave bitterness with a sweet aftertaste, three gave sourness with a sweet aftertaste, three were bitter/sour and one each were found to be predominantly sour, sweet, bitter/sour with a sweet aftertaste and extremely bitter (aniline- or hydrocarbon-like taste). Capacity factors, k(w), the pHs of the tastant aqueous solutions, the first-order molecular connectivities, (1)x(v) and the length x, height y and width z of R in RNHSO(3)(-)Na(+) giving V(xyz) were determined. No reliable structure-taste relationships were found.
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