High intensity sweeteners

Question 1

miraculin

Answer 1

dipeptide in berries in africa

bland taste, but capacity to make other bitter and sour foods taste sweet

Question 2

Thaumatin

Answer 2

from ketanafe, high sweet tasting proteins and peptides

Question 3

stevia

Answer 3

shrub, active component is alcohol set

Question 4

Aspatame

Answer 4

L-aspartyl-l-phenylalanin methyl ester
low cal and high sweetness so insignificant calories
200x sweeter than sucrose
not heat stable or acid stable 
can lead to PKU
taste not "clean"

Question 5

Alitame

Answer 5

L-aspartyl-alaniniamide
2000x sweeter
heat stable

Question 6

acesulfame K

Answer 6

methyl oxadiazine- dioxide
200 x
not metabolized in the body, no cal, excrete through urine unchanged
more stable than aspartame
q

Question 7

sucralose

Answer 7

very heat stable
trichloroethane derivative of glucose-fructose
- resistant to digestion and metabolic attack

Question 8

cyclamates

Answer 8

30 x sweeter than sucrose
heat stable
slow onset of sweetness
* possibly carcinogenic

Question 9

saccaharines

Answer 9

Na+ or Ca+ salts
300x bitter metallic aftertaste
* carcinogenic possibly

Question 10

describe the role of antioxidants

Answer 10

They can act as reducing agents, hydrogen-donating antioxidants, singlet oxygen quenchers, and, in some cases, metal chelators. They interfere with the oxidation of lipids and other molecules by rapid donation of a hydrogen atom to radicals.
- conjugated aromatic system to delocalize an unpaired electron, and one or more hydroxyl groups that are prone to donate a hydrogen atom or an electron to a free radical;

Question 11

double bond at 2:3

Answer 11

flavones

Question 12

benzene ring at 3 position

Answer 12

isoflavones

Question 13

-oh at 3

Answer 13

flavonols

Question 14

no double bond at 2:3

Answer 14

flavonones

Question 15

-oh at 3, no double bond

Answer 15

flavononols