Congeneric series of stevioside (1) and rebaudioside A (3) analogues have been prepared. It was found that the bitter-taste component endogenous in the natural compounds 1 and 3 may be eliminated by increase in molecular hydrophilic character. Through the series of compounds prepared, bitter-taste character was correlated with k', a chromatographic indicator of gross hydrophilicity. An analogue (11) of stevioside, shown chromatographically to be of increased hydrophilicity, was prepared and found to exhibit no bitter-taste character. Similarly an analogue (13) of rebaudioside A, having increased polarity, was prepared and found not to exhibit any bitter taste. The rebaudioside A analogue 13 was determined to have higher potency than 11 is suggested as a potential non-nutritive sweetener for food applications.

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Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.

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the floral aroma/taste of a beer with Tettnanger (high ratio).An attempt was made (Table V) to quantify the amount of floral hop aroma/taste one could expect in a finished beer brewed with the same amount of various hops. By the formula explained in the table, each of the flavor components is weighted according to its sensory threshold concentration in beer. In the case of geranyl isobutyrate, the flavor potential is calculated assuming that one-third of that present in the hop is converted to geraniol in the beer. These contributions are added and multiplied by the yield of oil from the hops to give the column denoted as "floral index". We believe this index gives a fairly accurate measure of the amount of floral aroma/taste one can expect in a beer brewed with a standard amount of one of these hops.The column on the extreme right of Table V is the floral index weighted to a standard amount of -acids to give an estimation of the relative amount of floral hop aroma/taste one could expect in beers brewed to a standard bitterness by using the various hops. This index may be of more use