Title: Alternative Sweeteners

Less Common High-Potency Sweeteners 227
Figure 16 Structure of N-(4-cyanophenyl)-N′-[(sodiosulfo)methyl]urea.
compound is able to reduce the sweetness of a 12% sucrose solution to the perceived
level of 4% sucrose. It also inhibits the sweetness of other nonsucrose
bulk and intense sweeteners, but it does not have an impact on salty, bitter, or
sour tastes (62, 63).
Interestingly, the structural modification of suosan (Fig. 10) led to the discovery
that N-(4-cyanophenyl)-N′-[(sodiosulfo)methyl]urea (Fig. 16) inhibits the
sweet taste of a variety of sweeteners. High-potency sweeteners with a slow onset
and lingering sweet taste were the least inhibited. This compound can also antagonize
the bitter taste responses to caffeine and quinine, although it has no effect
on the sour (citric acid) or salty (NaCl or KCl) taste response (64).
2. Arylalkylketones
Several arylalkylketones and arylcycloakylketones have also been discovered to
inhibit the sweet taste of sucrose and other bulk and intense sweeteners. One
such compound, the commercially available 3-(4-methoxylbenzoyl)propionic
acid (Fig. 17), is capable of reducing the sweetness of 40% w/v aqueous sucrose
by over a sixfold margin when present at a 2% w/w concentration at pH 7 compared
with when it is absent in the formulation. This compound and its analogs
are recommended for use in soft puddings, infused vegetables, and other food
products (2).
3. Triterpene Glycoside Sweetness Inhibitors
Considerable recent progress has been made in the characterization of plantderived
triterpene glycosides, particularly from three species, Gymnema sylvestre
R. Br. (Asclepiadaceae), Ziziphus jujuba P. Miller (Rhamnaceae), and
Hovenia dulcis Thunb. (Rhamnaceae) (65). The parent compounds from these
Figure 17 Structure of 3-(4-methoxybenzoyl)propionic acid.