ABSTRACT
Contents Introduction ............................................................................................................................ 224 Naturally Occurring Compounds ............................................................................................ 224
Glycyrrhizin ........................................................................................................................ 224 Mogrosides ......................................................................................................................... 226 Phyllodulcin ....................................................................................................................... 227 Sweet Proteins ..................................................................................................................... 228
aumatin ..................................................................................................................... 228 Monellin ........................................................................................................................ 229 Other Sweet Proteins ...................................................................................................... 229
Miscellaneous Highly Sweet Plant Constituents .................................................................. 230 Hernandulcin ................................................................................................................. 230 Rubusoside ......................................................................................................................231 Baiyunoside .................................................................................................................... 232 Steroidal Saponins ...........................................................................................................233 Pterocaryosides A and B ................................................................................................. 234
Synthetic Compounds ..............................................................................................................235 Oximes ................................................................................................................................235 Urea Derivatives ................................................................................................................. 236 N-Alkylguanidines .............................................................................................................. 237 Miscellaneous Compounds ................................................................................................. 238
Tryptophan Derivatives .................................................................................................. 238 Trihalogenated Benzamides ............................................................................................ 238
Introduction In this chapter, recent progress on the study and use of a number of less commonly encountered naturally occurring and synthetic sweet substances will be described. Several of the natural sweeteners have served as template molecules for extensive synthetic modification. Greater emphasis will be provided for those compounds that have commercial use as a sweetener in one or more countries, and more extensive coverage will be given to those sweet compounds for which there is recent published information. Following the format of the earlier versions of this chapter (Nabors and Inglett 1986; Kinghorn and Compadre 199l, 2001), substances that modify the sweet taste response will also be mentioned.
