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Chemical Aspects of Sweetness

  • Conference paper
Sweetness

Part of the book series: ILSI Human Nutrition Reviews ((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.

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Authors
  1. Gordon G. Birch
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Editor information

Editors and Affiliations

  1. Department of Child Health, University of Manchester, Oxford Road, Manchester, M13 9PT, UK

    John Dobbing DSc, FRCP, FRCPath (Professor of Child Growth and Development) (Professor of Child Growth and Development)

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© 1987 Springer-Verlag Berlin Heidelberg

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Birch, G.G. (1987). Chemical Aspects of Sweetness. In: Dobbing, J. (eds) Sweetness. ILSI Human Nutrition Reviews. Springer, London. https://doi.org/10.1007/978-1-4471-1429-1_1

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  • DOI: https://doi.org/10.1007/978-1-4471-1429-1_1

  • Publisher Name: Springer, London

  • Print ISBN: 978-1-4471-1431-4

  • Online ISBN: 978-1-4471-1429-1

  • eBook Packages: Springer Book Archive

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