Sweetness pp 3-13 | Cite as

Chemical Aspects of Sweetness

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


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.


Sweet Taste Apparent Molar Volume Sugar Molecule Basic Taste Gymnemic Acid 
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© Springer-Verlag Berlin Heidelberg 1987

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  • Gordon G. Birch

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