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Journal of Carbohydrate Chemistry Volume 13, 1994 - Issue 8
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Original Articles

Molecular Mechanisms of Sweet Taste. V. Sucralose and Its Derivatives

Tetsuo Suami Department of Chemistry, College of Science and Engineering, Meisei University, Hino, Tokyo, 191, Japan
,
Leslie Hough Department of Chemistry, King's College London, University of London, Campden Hill, Kensington, London, W8 7AH, United Kingdom
,
Masamichi Tsuboi Department of Fundamental Science, Iwaki-Meisei University, Iwaki, Fukushima, 970, Japan
,
Tomoya Machinami Department of Chemistry, College of Science and Engineering, Meisei University, Hino, Tokyo, 191, Japan
&
Nobuhiro Watanabe System Engineering Department, Ajinomoto Co. Inc., Suzuki-cho, Kawasaki, 210, Japan
Pages 1079-1092 | Received 23 Dec 1993, Accepted 12 Jul 1994, Published online: 24 Sep 2006

Citations (12)

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Read on this site (3)

Tomoya Machinami, Norihiro Iibuchi, Takushi Nomura, Takeshi Mitsumori, Tetsuo Suami & Leslie Hough. (2002) SYNTHESIS OF AMINOACYL SUGAR DERIVATIVES AND THEIR TASTE CHARACTERISTICS. I. 2,3-DI- O-AMINOACYL DERIVATIVES OF ALKYL d-GLUCOPYRANOSIDES. Journal of Carbohydrate Chemistry 21:1-2, pages 131-142.
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A. S. M. Sofian & C. Kuan Lee. (2001) SYNTHESIS AND TASTE PROPERTIES OF 4,1′, 6′-TRIHALODEOXY SUCROSE ANALOGUES1-2 . Journal of Carbohydrate Chemistry 20:2, pages 191-205.
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C. Kuan Lee, H. Chuan Kang & Anthony Linden. (1999) Synthesis, Structure and Sweetness Of 4-Chloro-4-Deoxy-α-D-Galactopyranosyl 1,4,6-Trichloro-1,4,6-Trideoxy-β-D-Tagatofuranoside. Journal of Carbohydrate Chemistry 18:2, pages 241-253.
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Articles from other publishers (9)

Takashi FUJIMOTO, Daisuke MIURA, Akari IWAMOTO, Tomoya MACHINAMI & Mitsuru TASHIRO. (2013) Crystal Structure of <i>β</i>-<font size=-1>D</font>-Fructofuranosyl 4-chloro-4-deoxy-<i>α</i>-<font size=-1>D</font>-galactopyranoside. X-ray Structure Analysis Online 29:0, pages 43-44.
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Gabriella Morini, Angela Bassoli & Gigliola Borgonovo. (2011) Molecular modelling and models in the study of sweet and umami taste receptors. A review.. Flavour and Fragrance Journal 26:4, pages 254-259.
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Yuhang Wang & Xin-Shan Ye. 2008. Glycoscience. Glycoscience 227 269 .
A. Bassoli. 2006. Optimising Sweet Taste in Foods. Optimising Sweet Taste in Foods 327 343 .
Paul Boullanger & Gerard Descotes. 2001. Glycoscience: Chemistry and Chemical Biology I–III. Glycoscience: Chemistry and Chemical Biology I–III 253 290 .
Tetsuo Suami, Leslie Hough, Tomoya Machinami, Takayuki Saito & Katsumi Nakamura. (1998) Molecular mechanisms of sweet taste 8: saccharin, acesulfame-K, cyclamate and their derivatives. Food Chemistry 63:3, pages 391-396.
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Tetsuo Suami, Leslie Hough, Tomoya Machinami, Nobuhiro Watanabe & Ryoichiro Nakamura. (1997) Molecular mechanisms of sweet taste 7: The sweet protein, Thaumatin I. Food Chemistry 60:3, pages 277-285.
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S.G. Wiet & G.A. Miller. (1997) Does chemical modification of tastants merely enhance their intrinsic taste qualities?. Food Chemistry 58:4, pages 305-311.
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Tetsuo Suami, Leslie Hough, Tomoya Machinami & Nobuhiro Watanabe. (1996) Molecular mechanisms of sweet taste. Part 6: the sweet protein, Monellin. Food Chemistry 56:3, pages 275-281.
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