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Related Experiment Videos

N,N'-disubstituted guanidine high-potency sweeteners.

G W Muller1, D E Walters, G E DuBois

  • 1Research & Development, NutraSweet Company, Mt. Prospect, Illinois 60056.

Journal of Medicinal Chemistry
|February 21, 1992
PubMed
Summary

The aryl group is crucial for the high sweetness of trisubstituted guanidine sweeteners. Removing this group significantly reduces or eliminates sweet taste, indicating its essential role in taste perception.

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Area of Science:

  • Organic Chemistry
  • Food Science
  • Sensory Science

Background:

  • Trisubstituted guanidines are known for their high sweetness potency.
  • The structural features influencing guanidine sweetness are not fully understood.

Purpose of the Study:

  • To investigate the role of the aryl group in trisubstituted guanidine sweeteners.
  • To understand structure-activity relationships for sweet taste.

Main Methods:

  • Synthesis of four disubstituted guanidines lacking an aryl group.
  • Sensory evaluation of synthesized compounds for sweetness potency.

Main Results:

  • Disubstituted guanidines without the aryl group were tasteless or had significantly lower sweetness.

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  • The presence of the aryl group is critical for high sweetness potency.

    • Conclusions:

    • The aryl group plays a vital role in the sweet taste activity of these guanidine compounds.
    • Structural modifications impact sweetness, highlighting the importance of specific functional groups.