Bioscience Biotechnology and Biochemistry · 1994 · 98 citations · 0 references
AgricultureBiochemistryFood ScienceCarbohydrate ChemistryFood ChemistryGlycobiologyCarbohydrates In FoodsFlavor EvaluationGlycan StructurePolysaccharide PropertiesPolysaccharide StructureTaste EvaluationFlavonoid GlycosidesSweet FoodsSweetening AgentsSweetness EnhancementTaste Enhancement
To improve the taste profile of glycyrrhizin (1, the saponin of licorice root, relative sweetness to sucrose: x170), a variety of 3-O-glycosides of glycyrrhetic acid were prepared and their sweetness evaluated. It was found that a significant enhancement of sweetness was observed for the 3-O-beta-D-xyloside and the 3-O-beta-D-glucuronide (MGGR). Especially, MGGR had a high sweetness relative to sucrose; x941, and would appear to be a new potent sweetener.