Transdisciplinary Perspectives on Sweetness

  title={Transdisciplinary Perspectives on Sweetness},
  author={John E. Hayes},
  journal={Chemosensory Perception},
  • J. Hayes
  • Published 1 March 2008
  • Biology
  • Chemosensory Perception
Sweetness is classically considered a single perceptual experience. However, diverse compounds can elicit this sensation, suggesting the existence of multiple pathways toward this end. This paper presents an overview of chemical theories of sweetness, reviews the phylogenetic and behavioral evidence for multiple pathways, and presents a summary of recent molecular advances regarding the sweet receptor. Potential sites for signal integration are discussed, and implications for nutritionists and… 
Why do we like sweet taste: A bitter tale?
Evaluation of sweetener synergy in humans by isobole analyses.
The hypothesis that structurally similar sweeteners acting as agonists will not synergize, while structurally dissimilar sweeteners, binding to overlapping or distal sites can act as allosteric agonists or agonist/antagonists is supported.
Non-nutritive sweeteners are not super-normal stimuli
Investigation of the perceived sweetness intensity of a variety of nutritive sweeteners and NNS in a large cohort of untrained participants finds no evidence that NNS have a maximal sweetness greater than sucrose; indeed, the maximal sweetness for AceK, RebA and sucralose were significantly lower than that for concentrated sucrose.
Psychophysical Evaluation of Sweetness Functions Across Multiple Sweeteners
At suprathreshold level, the strong correlation between caloric sweeteners and NNS through weak, moderate, and strong intensity indicates a commonality in sweet taste mechanism for the perceived intensity range.
Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31.
Data suggest multiple polymorphisms within TAS2Rs contribute to the ability to perceive the bitterness from acesulfame potassium, and this work modeled the simultaneous influence of these single nucleotide polymorphisms on acesolfame potassium bitterness.
Sugar reduction without compromising sensory perception. An impossible dream?
A holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress, however, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.
Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium
Results indicate that aversive side tastes limit intake of Splenda, stevia, and acesulfame potassium, more so among LoS rats than among HiS rats, and regression analyses involving 5 sweeteners support the idea that both sweetness and bitterness are needed to account for intake of nonnutritive sweeteners.
Consumption of SC45647 and sucralose by rats selectively bred for high and low saccharin intake.
Mammals' affinity for sweet tastes exists alongside dramatic variation among species and individuals in responses to sweeteners. The present paper focused on consumption by Occidental High- (HiS) and


Bitter-Sweet Solution in Taste Transduction
Specialization and phyletic trends of sweetness reception in animals
The ability to taste complicated artificial sweeteners must have evolved later in higher developed mammals, about 100 million years ago, according to new results obtained with kangaroos, which originated about 130 MY.
A molecular theory of sweet taste.
  • L. Kier
  • Chemistry, Biology
    Journal of pharmaceutical sciences
  • 1972
A relationship between a polarizability parameter and sweetness level in a series of substituted nitroanilines leads to the hypothesis that this third binding site may be involved in dispersion bonding with an appropriate receptor feature in the glucophore.
Chemical Aspects of Sweetness
Chemical aspects of sweetness embrace molecular theories of chemoreception as well as simple structure: activity relationships of defined classes of sweetener. Chemical and physicochemical
Molecular basis of sweet taste in dipeptide taste ligands
In the examination of the unexplored D zone of the TintiNofre model, a sweet potency enhancing effect of a new set of aralkyl-substitutions on dipeptide ligands is uncovered, which reveals the importance of aromaticaromatic interactions in maintaining high potency.
Sweetness chemoreception theory and sweetness transduction
Sweeteners : discovery, molecular design, and chemoreception
At one time, sweetener discovery was largely a matter of chance. Now it is possible to design and synthesize new sweet compounds based on the studies of structure-taste relationships, computer
Gustatory responses of pigs to sixty compounds tasting sweet to humans.
Lugduname and carrelame, which are the two most potent sweeteners in humans, are also the most effective compounds in pigs.
Identification and Characterization of Human Fructose or Glucose Taste Variants with Hypogeusia for One Monosaccharide but Not for the Other a
Drosophila behavioral and electrophysiological data are similar to the human data and indicate separate receptor cell mechanisms for the monosaccharides, which could lead to identification of proteins in human sweet taste by molecular genetic techniques.