Rajky-Medveczky G, Takács-Palásti M, Bolla-Pusztai E, Szejtli J
Nahrung. 1977;21(2):131-7.
The compound CH-401-Na (1-[2-hydroxy-4-(3-sulphopropyloxy)phenyl]-3-[3-hydroxy-4-methoxyphenyl]-propanone-1-Na) was studied. Its sweeting power in aqueous solution is 1000 (as compared to that of a 1% sucrose solution); the values for salts formed with 10 other cations range from 750 to 1150. In contrast to the sweet taste of sucrose, that of CH-401-Na is perceived not at the tip of the tongue but at the root of the tongue and at both sides of the oral cavity. It persists for a longer period than that of sucrose. This effect depends to some extent on the cation. The addition of inorganic salts accelerates the extinction of sweet taste. In lemonades, almost 90% of sucrose may be replaced by CH-401-salts. The taste of CH-401-Na is unpleasant in foods having a bitter taste (coffee, cola) and in low-moisture products.
对化合物CH - 401 - Na（1 - [2 - 羟基 - 4 - (3 - 磺丙氧基)苯基] - 3 - [3 - 羟基 - 4 - 甲氧基苯基] - 丙酮 - 1 - Na）进行了研究。其在水溶液中的甜度为1000（与1%蔗糖溶液相比）；与其他10种阳离子形成的盐的甜度值在750至1150之间。与蔗糖的甜味不同，CH - 401 - Na的甜味不是在舌尖而是在舌根和口腔两侧被感知到。它持续的时间比蔗糖长。这种效果在一定程度上取决于阳离子。添加无机盐会加速甜味的消失。在柠檬水中，几乎90%的蔗糖可以被CH - 401盐替代。CH - 401 - Na在有苦味的食物（咖啡、可乐）和低水分产品中的味道不佳。
