Synthesis and taste of some glycosides of glycyrrhetic acid.

Structure-Dependent Activity of Plant-Derived Sweeteners

“…Apart from its sweetness, glycyrrhizic acid (54) is characterized by a licorice aftertaste, and shows both a slow onset as well as long sweetness lingering [10], thus making it an ideal candidate for studying receptor kinetics. Attempts to alter the compound's taste profile by modifying the saccharide units, have, so far, been unsuccessful [78,79]. Stems of Albizia myriophylla (Fabaceae) are used in traditional medicine in Thailand and Vietnam and were found to contain sweet-tasting oleanan-type triterpenoids, namely albiziasaponin A and B (55 and 56) [80].…”

“…Mogrosides (71)(72)(73)(74)(75)(76)(77)(78)(79)(80)(81)(82)(83)(84)(85)(86)(87) belong to the most intense and most popular triterpenoid sweeteners ( Figure 15) [12,68]. These compounds are the sweetening principle of Siraitia grosvenorii (Cucurbitaceae) fruit, also known as monk fruit or luo han guo [68].…”

Glycyrrhetic acid (a review)

“…Synthesis of Glycyrrhetic Add Glycosides GTA glycosides are of interest as antiinflammatory, antiulcerous, and hepatoprotoctive agents [80][81][82][83].…”

Biological Activities, Production, and Use of Chemical Constituents of Licorice

“…But in this case, an increase in sweetness was not observed, in fact, its sweetness decreased. Kamiya et al studied the sweetness of glycyrrhizin (2). These results show that glycyrrhetinic acid-glycosides with fewer sugar molecules are sweeter and that sweetness-intensity varies depending on the type of bound sugars.…”