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1 2003

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Naturalne i syntetyczne niecukrowe substancje słodkie

Uher M., Wójtowicz H.

Wiadomości Chemiczne

2003

[Z] 57, 5-6

505--546

Sweet tasting food-stuffs have been always, in all probability, an integral part of human diet. This problem concentrate scientific interest of dietetics but also chemists and biologists. In the article actual knowledge on the natural and synthetic non-saccharide sweeteners is reviewed. The sweeteners presented here are divided, depending of their origins, on the compounds isolated from natural sources and compounds synthesized from simple organic precursors. One of the most important groups of naturally devided sweeteners are peptides. Some of them, particularly thaumatins find practical application as additives to a tooth-paste, food, drinks and drugs. The majority of intensely sweet naturally occurring compounds belong to the family of terpenoids comprise monoterpenoids, sesquiterpenoids as well as di- and triterpenoids. Their most prominent representatives such as perillartine, stevioside and glycyrrhizin are presented more detaily. Other groups of sweet tasting naturally occurring substances, mentioned in this paper are steroidal saponins, dihydroisocumarins, flavanoids and related compounds and less common species such as haematoxylin, telosmosides and monatin. The second part of the article is devoted to synthetic sweeteners. The well known representatives such as saccharin, cyclamates, Acesulfame-K, aspartame, alitame, neotame and sucralose are presented more detaily and methods of their synthesis are briefly reported. Organoleptic properties of the most compounds are characterized and related to the molecular structure of sweetener is discussed. New trends and perspectives of application non-saccharide sweeteners are formulated.