Chemical Structure and Sweet Taste of Isocoumarin and Related Compounds. VI

Abstract

Structural modification of the ethylene moiety (B-moiety) of β-(3-hydroxy-4-methoxyphenyl) ethylbenzene (1), which constitute an essential part of phyllodulcin molecule, was attempted to make the relationship between structure and sweet taste clearer, and compounds (3), (4), (5), (6), (7), and (8) were synthesized. The compound (5) had strong sweet taste, 6 had faint sweet taste and 3, 4, 7, and 8 were tasteless. On the base of these data, the taste of these compound was discussed in the connection with the favored conformation of them.