For the first time the attempts made in 1963 accompanied with that of 1969 by Horowitz and
Gentili [1, 2] succeeded in isolating sweet dihydrochalcones such as naringin …

INTRODUCTION The flavonoid constituents of Citrus have remarkable taste properties, yield
valuable byproducts and are available in large quantity. Among the large array of flavonoids …

The dihydroflavonol dihydroquercetin 3-acetate (1) was isolated as a sweet constituent of
the young shoots of Tessaria dodoneifolia (Hook. & Am.) Cabrera (Compositae). Compound …

This review of sweet-tasting substances of plant origin includes stevioside from Stevia
rebaudiana bertoni; the dihydrochalcones prepared from naringin, hesperidin and …

A number of terpenoids, flavonoids, and proteins have been discovered as highly sweet
plant constituents. Candidate sweet plants for laboratory study may be chosen on the basis …

Sucrose, the most widely used sweetener globally, is of plant origin. In addition, a number of
other plant constituents are employed as dietary sucrose substitutes in one or more …

Higher plants are known which biosynthesize intensely sweet compounds of various
structural types, notably terpenoids, flavonoids and proteins. The distribution of flowering …

The dihydrochalcones of the naturally occurring flavanones, prunin (I), naringin (II), and neo-
hesperidin (III), were reported by Horowitz and Gentili (1963a) to be intensely sweet. On a …

By Paul J. Pratter, National Chemical Corporation, Aromatics & Flavors Division, Sun Valley,
CA “~ he cfenumd for and acceptance of citrtts h-uit in the daily diet of humau l> eings is …

Neohesperidin dihydrochalcone (NHDHC; 1), known since 1963 as a potently sweet
compound (340±60 times the sweetness of sucrose), is plagued by a non-sucrose-like …