Iwamura H
J Med Chem. 1980 Mar;23(3):308-12. doi: 10.1021/jm00177a020.
The relationship between structure and taste potency of perillartine and its analogues was investigated quantitatively by physicochemical parameters and regression analysis. The results indicated that the hydrophobicity estimated from the 1-octanol/water partition coefficient and the molecular widths from the bond axis connecting the oxime carbon and alicyclic ring are important, regardless of whether the taste is sweet or bitter, so far as the taste potency is concerned. The SAR for the sweet/bitter ratio was not established quantitatively, but the molecular width and thickness and the position-specific electronic effect seem to delineate the ratio qualitatively; i.e., in principle, the wider and/or the thicker the molecule, the more bitter the taste. Comparatively, the QSAR of 5-nitro- and 5-cyanoaniline sweetners was formulated to show the insignificance of the hydrophobicity within the compounds investigated but the importance of the steric dimensions in determining the activity.
通过物理化学参数和回归分析，对紫苏葶及其类似物的结构与味觉效能之间的关系进行了定量研究。结果表明，就味觉效能而言，无论味道是甜还是苦，由正辛醇/水分配系数估算的疏水性以及从肟基碳与脂环连接轴测得的分子宽度都很重要。虽然未对甜/苦比建立定量的构效关系（SAR），但分子的宽度、厚度以及位置特异性电子效应似乎在定性上说明了该比例；即原则上，分子越宽和/或越厚，味道越苦。相比之下，已制定了5-硝基和5-氰基苯胺甜味剂的定量构效关系（QSAR），结果表明在所研究的化合物中疏水性并不重要，但空间尺寸对活性的确定很重要。
