Synthesis and tastant properties of disulfamates. Multisulfamation studies

Twenty four disulfamates, one trisulfamate, two tetrasulfamates and two monosulfamates have been made. The disulfamates are of two types: RN(SO₃Na)₂ (Type A, compounds 1-20) and NaO₃S(H)NR'N(H)SO₃Na (Type B, compounds 21-24) and all except three (which had not been tasted) are new materials. The positions of the -SO₃Na groups in compounds 21-23 have been established by the use of model compounds (e.g. parent amines, appropriate monosulfamates) and ¹³C-NMR. Some multisulfamation synthesis leading to compounds 25-27 has been carried out. Taste data have been obtained for almost all the sulfamates made and the significance of these in relation to structure-taste studies for sulfamate sweeteners is discussed. In particular, the possibility that the entity >CHN(R)SO₃^- might function as a hydrogen source in the Shallenberger-Acree, multicomponent attachment and α-helical protein receptor mechanisms has been examined.