Abstract
Hesperetin-7-β-maltoside (V), -7-β-cellobioside (VI) and -7-β-lactoside (VII) were prepared by the coupling of hesperetin with the α-acetobromo derivatives of the appropriate disaccharides, followed by saponification. V was showed to be as sweet as glucose.
Naringenindihydrochalcone-4'-β-sophoroside (VIII), -4'-[β-D-glucosyl (1→2) β-D-galactoside] (IX) and also hesperetindihydrochalcone-4'-β-kojibioside (X), -4'-β-maltoside (XI), -4'-β-cellobioside (XII) and -4'-β-lactoside (XIII) were prepared by the catalytic reduction of the appropriate flavanone-7-β-glycosides in alkaline medium.
Their relative sweetness values were discussed in comparison with dihydrochalcones of naringin and neohesperidin.
