Chapter 10. Applications of Quantitative Structure-Relative Sweetness Relationships in Food Chemistry

ROJAS, C.; DUCHOWICZ, P. R.; PIS DIEZ, R.; TRIPALDI, P.

Chemometrics Applications and Research. QSAR in Medicinal Chemistry

CRC Press-Taylor&Francis Group

Año: 2016; p. 317 - 339

This work reviews multi-criteria Quantitative Structure-Relative Sweetness Relationships (QSRSR) applications published during the period 2003 to 2013. It includes QSRSR models for different series of sugars and sweeteners, comparative studies, and advances in methodologies. This period was marked by an increase in the number of studies regarding QSAR/QSPR applications for both understanding the sweetness mechanism and synthesizing novel sweetener compounds for the food additive industry. To improve such applications, it is recommended that food chemists generate larger sweetness databases to help in the development of stronger predictive models for achieving better sweeteners, both as raw-material and as food additives for food processing.