Apparent specific volumes and tastes of cyclamates, other sulfamates, saccharins and acesulfame sweeteners

Structures of artificial sweeteners – cyclamic acid and sodium cyclamate with other cyclamates

“…Recent investigations also consider the fact that the sweet-taste perception is mediated by a cascade of various biochemical complexes and several structure-taste studies have been performed on cyclamates and other artificial sweeteners (exemplified by Pautet et al, 1982;Spillane et al, 1989;Suami et al, 1998;Max et al, 2001;Montmayeur et al, 2001;Bassoli et al, 2002;Li et al, 2002;Spillane & Hanniffy, 2003;Morini et al, 2005;Jiang et al, 2005;Nakajima et al, 2006). Some research was also devoted to their solution chemistry Birch, 2002;Birch et al, 2004;Klofutar et al, 1999;Klofutar et al, 2006a,b;Rudan-Tasič et al, 2006). While there are abundant data on the crystal structures of other artificial sweeteners [saccharin (Okaya, 1969;Wardell et al, 2005), aspartame (Hatada et al, 1985), acesulfame-K (Paulus, 1975), sucralose (Kanters et al, 1988), alitame (Feinstein et al, 1991;Goodman et al, 1997), neotame (Wink et al, 1999)], the literature lacks X-ray structural data on cyclamates (Benson & Spillane, 1980;Lee, 1987;Immel, 1995;Yazicilar et al, 2002).…”

Volumetric and ultrasonic properties of ternary (sucrose + water + protic ionic liquid) solutions

“…The size of N w values for sucrose (table 5) The mechanism of taste chemoreception depends upon the water-solute interactions as well as on the compatibility of the solute within the water structure. In the past few years [45][46][47], solution properties such as apparent specific volume and isentropic apparent specific compressibility of different sapid substances have been studied in order to understand the role of water structure and stereochemical changes of the saccharides in the taste chemoreception mechanism [43][44][45][46][47][48]. In the past few years [45][46][47], solution properties such as apparent specific volume and isentropic apparent specific compressibility of different sapid substances have been studied in order to understand the role of water structure and stereochemical changes of the saccharides in the taste chemoreception mechanism [43][44][45][46][47][48].…”

“…Among these, the apparent specific volume, ASV(v φ ) and apparent specific isentropic compression, ASIC (K 2(s) )have been studied extensively [46][47][48]. …”