Applications of quantitative structure-relative sweetness relationships in food chemistry

REINALDO PIS DIEZ; PABLO R. DUCHOWICZ; CRISTIAN ROJAS; PIERCOSIMO TRIPALDI

Chemometrics Applications and Research: QSAR in Medicinal Chemistry

CRC Press

Año: 2016; p. 317 - 339

This chapter reviews multicriteria quantitative structure?relative sweetness relationships(QSRSR) applications published during the period 2004?2014. Itincludes QSRSR models for different series of sugars and sweeteners, comparativestudies, and advances in methodologies. This period was marked by anincrease in the number of studies regarding quantitative structure?activity relationships/quantitative structure?property relationships (QSAR/QSPR) applicationsfor both understanding the sweetness mechanism and synthesizing novelsweetener compounds for the food additive industry. To improve such applications,it is recommended that food chemists generate larger sweetness databasesto help in the development of stronger predictive models for achieving bettersweeteners, both as raw material and as food additives for food processing.