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Analysis of structural features responsible for the sweetness of the sesquiterpene, hernandulcin
ArticleAbstract: The relationship between sweetness and structure was studied for several analogues of the intenselyPalabras claves:Conformational analysis, Hernandulcin, intense sweetener, Safety assessment, Structure-activity relationships, synthetic analogues, taste attributesAutores:Cesar M. Compadre, de Compadre Lopez R., Hussain R., Kinghorn A.D., Pezzuto J.M.Fuentes:scopusMass spectral analysis of some derivatives and in vitro metabolites of steviol, the aglycone of the natural sweeteners, stevioside, rebaudioside a, and rubusoside
ArticleAbstract: Steviol (ent‐13‐hydroxykaur‐16‐en‐19‐oic acid), the aglycone of various plant‐derived glycoside sweePalabras claves:Autores:Cesar M. Compadre, Hussain R., Kinghorn A.D., Nanayakkara N., Pezzuto J.M.Fuentes:scopusThe Intensely Sweet Sesquiterpene Hernandulcin: Isolation, Synthesis, Characterization, and Preliminary Safety Evaluation
ArticleAbstract: Details are provided of the isolation of an intensely sweet compound, hernandulcin, from Lippia dulcPalabras claves:Autores:Cesar M. Compadre, Hussain R., Kinghorn A.D., Lopez de Compadre R., Pezzuto J.M.Fuentes:scopus