The sweetness of sucrose and xylitol is examined in relation to conformation and configuration. Arabitol, ribitol and the “galacto” and O ‐methyl analogues of sucrose are also examined on a comparative basis. The Shallenberger theory of sugar sweetness, which in part relates intensity of response to the degree of intramolecular hydrogen bonding, satisfactorily explains the high sweetness of these structurally dissimilar compounds.
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Lindley et al. (1976) studied this question.
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