The tastes of chlorinated derivatives of simple monosaccharides, their alcohols, and the disaccharides maltose and trehalose were examined in relation to existing theories of sweetness sensation. Conclusions have been drawn about the importance of the γ‐lipophilic constituent as the third site in the sweet glycophore and its function as a vector for sweet taste.
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Dziedzic et al. (1981) studied this question.
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