Tastant interactions with model membranes
type: CreativeWork
description: A wide range of compounds elicit the sweet taste response but currently it is not known what causes this response. In Chapter 3 a number of sweeteners, and representatives of all the taste groups are investigated using NMR spectroscopy. The T1 relaxation times of the tastants were determined in aqueous solution and in solution with liposomes, a model membrane system. The observed changes in T1, values are analysed to determine which regions of the tastants are involved in the interaction with the membrane. In Chapters 4 and 5 an investigation is reported of the interaction of tastants with a liquid membrane system, which is reportedly able to distinguish between classes of chemicals. The interest lies in developing a simple experiment that will enable taste qualities to be predicted, something that is currently not possible. In Chapters 6 and 7 the NMR assignments of some sweeteners is discussed. NMR assignments are a necessary precursor before their sweetening properties can be studied by NMR.
abstract: A wide range of compounds elicit the sweet taste response but currently it is not known what causes this response. In Chapter 3 a number of sweeteners, and representatives of all the taste groups are investigated using NMR spectroscopy. The T1 relaxation times of the tastants were determined in aqueous solution and in solution with liposomes, a model membrane system. The observed changes in T1, values are analysed to determine which regions of the tastants are involved in the interaction with the membrane. In Chapters 4 and 5 an investigation is reported of the interaction of tastants with a liquid membrane system, which is reportedly able to distinguish between classes of chemicals. The interest lies in developing a simple experiment that will enable taste qualities to be predicted, something that is currently not possible. In Chapters 6 and 7 the NMR assignments of some sweeteners is discussed. NMR assignments are a necessary precursor before their sweetening properties can be studied by NMR.
author: Shaw, Patricia
language: en
license: https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
date published: 1993
date modified: 2026-07-24T01:06:48Z
provider: University of Auckland
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: ResearchSpace@Auckland

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2292/2339