Hydrogen Bonding and the Varying Sweetness of the Sugars a

SUMMARY Sugar sweetness appears to vary with hydrogen bonding. When hydroxyl groups, which elicit sweet taste, are hydrogen bonded, ability to cause sweet taste appears to be restricted. The thesis is based upon consideration of molecular models, hydrogen‐bonding measurements, and taste tests. The varying sweetness of different sugars, and the apparent anomalous sweetness of sugar anomers may be largely resolved by considering hydroxyl group bonding.