Shallenberger's sweetness hypothesis is discussed and a new method for assessing its validity is offered by organoleptic examination of glycosidic structures. In particular the stable symmetrical disaccharide, a, a ‐trehalose presents an ideal model for these studies. An attempt to locate that part of the molecule which is specifically responsible for the sweet taste of sugars implicates the hydroxyl group on carbon atom No. 4 of pyranosides as playing an important role.
No takes yet. Share an insight, caveat, or question.
Birch et al. (1970) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: