TY - GEN
T1 - Recent developments in structure-taste studies of sulfamates
AU - Spillane, William J.
AU - Kelly, Damien P.
AU - Malaubier, Jean Baptiste
AU - Hanniffy, Gary G.
AU - Feeney, Brendan G.
AU - Coyle, Catherine C.
AU - Kelly, Lorraine M.
AU - Thompson, Emer F.
AU - Concagh, Danny G.
AU - Sheahan, Maryanne B.
PY - 2008/3/4
Y1 - 2008/3/4
N2 - The effect of sulfamation on known tastants has been investigated using several series of compounds containing a primary amine function namely, nitroanilines, phenylureas and -thioureas and amino acids and peptides. Profund changes in taste took place on sulfamation. The effect of chirality on the taste portfolios of various sulfamates has also been examined by preparing sets of enantiomeric pairs from aliphatic, aliphatic/aromatic and alicyclic/aromatic precursor amines and aminoalcohols. Some interesting taste differences have emerged, though these are not as great as observed in the first study.
AB - The effect of sulfamation on known tastants has been investigated using several series of compounds containing a primary amine function namely, nitroanilines, phenylureas and -thioureas and amino acids and peptides. Profund changes in taste took place on sulfamation. The effect of chirality on the taste portfolios of various sulfamates has also been examined by preparing sets of enantiomeric pairs from aliphatic, aliphatic/aromatic and alicyclic/aromatic precursor amines and aminoalcohols. Some interesting taste differences have emerged, though these are not as great as observed in the first study.
UR - http://www.scopus.com/inward/record.url?scp=84870468951&partnerID=8YFLogxK
U2 - 10.1021/bk-2008-0979.ch034
DO - 10.1021/bk-2008-0979.ch034
M3 - Conference Publication
AN - SCOPUS:84870468951
SN - 9780841274327
T3 - ACS Symposium Series
SP - 530
EP - 544
BT - Sweetness and Sweeteners
PB - American Chemical Society
ER -