Abstract
The majority of high-intensity sweeteners were discovered by accident rather than by deduction and structural design. In a book entitled ‘Serendipity’, Roberts (1989) outlines the discoveries, as a result of chance chemical experiment, of saccharin (1) by Fahlberg in 1879, cyclamate (2) by Sveda in 1937 and aspartame (3) by Schlatter in 1965, in each case by the inadvertent tasting of the intense sweetener on their fingers or hands. The early literature of organic chemistry up to the early 1900s, frequently quoted the taste of a new compound as a characteristic, a test that is no longer permitted under the safety at work code of practice, prior to toxicology on the new compound. Important observations include, for example, Emil Fischer’s (1890) note that l-glucose was sweet whilst Piutti (1886) discovered that the amino acid d-asparagine was sweet and its l-isomer was not, thereby implicating the intricacies of stereochemistry in the mechanism of sweet sensation.
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Hough, L. (1993). High-intensity, low-calorie sweeteners. In: Khan, R. (eds) Low-Calorie Foods and Food Ingredients. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3114-2_7
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