Dick, William E. Jr. published the artcileStructure-taste correlations for flavans and flavanones conformationally equivalent to phyllodulcin, Product Details of C16H14O6, the publication is Journal of Agricultural and Food Chemistry (1981), 29(2), 305-12, database is CAplus.
Preparation of a conformationally defined series of compounds related to phyllodulcin (I) [21499-23-0] allows more accurate correlations of structural features with taste. Four flavans (3,4-dihydro-2H-1-benzopyrans) and their parent flavones (2,3-dihydro-4H-1-benzopyran-4-ones) were prepared from chalcones derived from 2-hydroxyacetophenone [582-24-1], 2,4-dihydroxyacetophenone [89-84-9], 2,6-dihydroxyacetophenone [699-83-2], or 2,4,6-trihydroxyacetophenone [480-66-0], and isovanillin (3-hydroxy-4-methoxybenzaldehyde) [621-59-0]. These compounds can exist both as semiplanar and bent conformers, equivalent to those of phyllodulcin, permitting a close comparison of structural features with taste. Semiplanar conformations were established for phyllodulcin and the analogous compounds by 1H NMR. Evidence for bent conformations was lacking. Flavans derived from 2-hydroxy and 2,4-dihydroxyacetophenone were sweet, the latter intensely so, whereas the 2,3 analog was intensely bitter. Comparisons with phyllodulcin and derivatives demonstrated the effects of nonaromatic ring heteroatom location A-ring hydroxylation, and a carbonyl group.
Journal of Agricultural and Food Chemistry published new progress about 69097-99-0. 69097-99-0 belongs to tetrahydropyran, auxiliary class Other Aliphatic Heterocyclic,Benzene,Phenol,Ether,Inhibitor, name is 5,7-Dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one, and the molecular formula is C16H14O6, Product Details of C16H14O6.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydropyran,
Tetrahydropyran – an overview | ScienceDirect Topics