Aspartame and Its Analogues

The results of studies on the biochemistry of the sweet taste are briefly reviewed. The methods of synthesis of "aspartame" – a sweet dipeptide – are considered, its structural analogues are described, and quantitative estimates are made of the degree of sweetness relative to sucrose. Attention is concentrated mainly on problems of the relation between the structure of the substance and its taste in the series of aspartyl derivatives.
The bibliography includes 118 references.