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Applications of quantitative structure-relative sweetness relationships in food chemistry

Abstract:

This chapter reviews multicriteria quantitative structure-relative sweetness relationships (QSRSR) applications published during the period 2004-2014. It includes QSRSR models for different series of sugars and sweeteners, comparative studies, and advances in methodologies. This period was marked by an increase in the number of studies regarding quantitative structure-activity relationships/ quantitative structure-property relationships (QSAR/QSPR) applications for both understanding the sweetness mechanism and synthesizing novel sweetener compounds for the food additive industry. To improve such applications, it is recommended that food chemists generate larger sweetness databases to help in the development of stronger pbkp_redictive models for achieving better sweeteners, both as raw material and as food additives for food processing.