[Relationship between chemical structure and sweet taste. XIII. Derivatives of L-acylamidosuccinanilic acids]. / Rapporti fra costituzione chimica e sapore dolce. Nota XIII. Derivati L-acilamidosuccinanillci

ABSTRACT

Several derivatives of L-acylamidosuccinanilic acids have been prepared inorder to study the relationship between the chemical structure and the sweetening activity by modifying the amino or the acylamido portions of the molecule. Some synthesized compounds possess a pronounced sweet taste, the L-4'-nitro-(2,2,2-trichloroacetamido)succinanilic acid is the most outstanding compound, being approximately 3000-4500 times as sweet as sucrose.