Chemical structure and sweet taste of isocoumarin and related compounds. VI.

Abstract

Structural modification of the ethylene moiety (B-moiety) of .beta.-(3-hydroxy-4-methoxyphenyl)ethylbenzene which constitutes an essential part of phyllodulcin molecule, was attempted to make the relationship between structure and sweet taste clearer, and some similar compounds were synthesized. The taste of these compounds is discussed in the connection with their favored conformation.