Abstract
On the basis of the information from our previous studies on structure-sweetness relationships of phyllodulcin and related 3, 4-dihydroisocoumarins, syntheses of sweet flavanones and dihydrochalcones are designed. 5-Hydroxyflavanones, VII, IX, and X, and dihydrochlacone XIII has a sweet taste and the others are tasteless. The structuresweetness relationships of these compounds are discussed. It is considered that the mode of interaction of 5-hydroxyflavanones and Dihydrochalcone (DHC) lacking glycoside group with a sweet receptor seems to be similar to that of 3, 4-dihydroisocoumarins.
