Synthetic Study on the Relationship Between Structure and Sweet Taste Properties of Steviol Glycosides

Molecules

Mani Upreti¹  Grant Dubois² 

[1] Organic Chemistry Department, Global Research and Development, the Coca-Cola Company, One Coca-Cola Plaza, Atlanta, GA 30313, USA;

关键词: reb A;    stevioside;    steviol;    rebAketone;    steviosideketone and steviol nor ketone;    methylenation;   

DOI  :  10.3390/molecules17044186

来源: mdpi

【 摘 要 】

The structure activity relationship between the C₁₆-C₁₇ methylene double bond on the aglycone of steviol glycosides and the corresponding impact on their sweet taste has been reported here for the first time. It has been observed that converting stevioside and rebaudioside A to their corresponding ketones by switching the doubly bonded methylene on C-17 for a ketone group actually removes the sweet taste properties of these molecules completely. Regenerating the original molecules tends to restore the sweet taste of both the steviol glycosides. Thus this C₁₆-C₁₇ methylene double bond in rebaudioside A and stevioside can be regarded as a pharmacophore essential for the sweetness property of these molecules.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.