Isovanillic sweeteners: Sensory evaluation and in vitro assays with human sweet taste receptor

Chemosensory Perception

Volumn 1, Issue 3, 2008, Pages 174-183

  Bassoli, Angela ^a   Laureati, Monica ^a   Borgonovo, Gigliola ^a   Morini, Gabriella ^b   Servant, Guy ^c   Pagliarini, Ella ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

^c Senomyx Inc   (United States)

Author keywords

Cooling; Human sweet taste receptor; In vitro assays; Isovanillic sweeteners; Phyllodulcin; Sweet; Time intensity

Indexed keywords

EID: 84921028386     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-008-9027-z     Document Type: Article

References (25)

1. Arnoldi A, Bassoli A, Merlini L, Ragg E (1993) Isovanillyl sweeteners. Synthesis and sweet taste of sulfur heterocycles. J Chem Soc, Perkin Trans 1:1359–1366
2. Asahina Y, Asano J (1929) Constitution of hydrangenol and phyllodulcin. Chemischen Berichte, 62:171–177
3. ASTM (2003) E-1909-97: standard guides for time-intensity evaluation of sensory attributes. ASTM International, West Conshohocken
4. ASTM (2004) E679-04: Standard practice for determination of odor and taste threshold by a forced-choice ascending concentration series method of limits. ASTM International, West Conshohocken
5. Bassoli A, Merlini L, Morini G, Vedani A (1998) A three-dimensional receptor model for isovanillic sweet derivatives. J Chem Soc, Perkin Trans 2:1449–1454
6. Bassoli A, Borgonovo G, Drew MGB, Merlini L (2000) Enantiodifferentiation in taste perception of isovanillic derivatives. Tetrahedron: Asymmetry 11:3177–3186
7. Bassoli A, Drew MGB, Hattotuwagama CK, Merlini L, Morini G, Wilden GRH (2001) Quantitative structure–activity relationships of sweet isovanillyl derivatives. QSAR 20:3–16
8. Bassoli A, Merlini L, Morini G (2002) Isovanillyl sweeteners: from molecules to receptors. Pure Appl Chem 74(7):1181–1187
9. Chandrashekar J, Mueller KL, Hoon MA, Adler E, Feng L, Guo W, Zuker CS, Ryba NJ (2000) T2Rs function as bitter taste receptors. Cell 100:703–711
10. Dijksterhuis GB (1993) Principal component analysis of time-intensity bitterness curves. J Sens Stud 8(4):317–328
11. Greenberg MJ, Johnson S (2002) A chewing gum having prolonged sensory benefits. Patent US No WO02091849, 11–21
12. Horowitz RM, Gentili B (1969) Taste and structure in phenolic glycosides. J Agric Food Chem 17:696–700
13. ISO/DIS 8589 (2006) Sensory analysis—general guidance for the design of test rooms. International Organization for Standardization, Geneva
14. Kempt SE (2006) Low-calorie sweeteners. In: Spillane WJ (ed) Optimising sweet taste in foods. Woodhead, Cambridge, pp 175–240
15. Kinghorn AD, Kim NC (2006) Discovering new natural sweeteners. In: Spillane WJ (ed) Optimising sweet taste in foods. Woodhead, Cambridge, pp 292–306
16. Lawless HT, Heymann H (1998) Time-Intensity methods. In Sensory evaluation of food: principles and practices. Chapman & Hall, New York, USA, pp 265–300
17. Li X, Servant G (2008) Functional characterisation of the human sweet taste receptor: high throughput screening assay development and structural function relation. In: Weerasinghe DK, Dubois G (Eds) Sweetness and sweeteners. ACS Symposium Series 979, American Chemical Society, Oxford University Press, pp. 368–385
18. Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E (2002) Human receptors for sweet and umami taste. Proc Natl Acad Sci U S A 99:4692–4696
19. Mojet J, Heidema J, Christ-Hazelhof E (2003) Taste perception with age: generic or specific losses in supra-threshold intensities of five taste qualities. Chem Senses 28:397–413
20. Mojet J, Christ-Hazelhof E, Heidema J (2005) Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five qualities. Food Qual Prefer 16:413–423
21. Pagliarini E (2002) Metodi discriminanti. In: Hoepli G (ed) Valutazione sensoriale: aspetti teorici, pratici e metodologici. Hoepli, Milano
22. Polanski J (2006) Molecular design and the development of new sweeteners. In: Spillane WJ (ed) Optimising sweet taste in foods. Woodhead, Cambridge, pp 307–326
23. Weerasinghe DK, Dubois GE (2008) Sweetness and sweeteners: biology, chemistry and psychophysics. In: Weerasinghe DK, Dubois GE (eds) ACS Symposium Series 979, American Chemical Society, Oxford University Press
24. Yamato M, Sato K, Hashigaki K, Koyama T (1977) Chemical structure and sweet taste of isocoumarin and related compounds. IX.. Chem Pharmaceut Bull 25(4):706–713
25. Zehnter R, Gerlach H (1996) Enantiodifferentiation in taste perception of the phyllodulcins. Tetrahedron: Asymmetry 6:2779–2786