QUESTION 4 Derivatives of the structure below are used as additives to increase the sweetness of food. R ON NH2 (a) You

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Question 4 Derivatives Of The Structure Below Are Used As Additives To Increase The Sweetness Of Food R On Nh2 A You 1 (86.21 KiB) Viewed 55 times

QUESTION 4 Derivatives of the structure below are used as additives to increase the sweetness of food. R ON NH2 (a) You have been asked to carry out a quantitative structure activity relationship (QSAR) analysis in order to relate relative sweetness to o and 11. Using the Craig plot below, suggest with reasons a series of at least 4 derivatives that you would make to begin this analysis. +0 +1.0 NO2 +0 -TC CF3SO2 to +7 十 +0.75 CN SFS CH SOZ SO2NH2 CONH, +0.50 CHECO •OCFS +0.25 COZH -0.4 Br CI 0.8 -2.0 -1.6 -1.2 -0.8 1.2 1.6 2.0 F 0.4 -1,8 512 48 04 +TT CH3CONH Me Et . OCH +-0.25 t-Butyl OH -0.50 •NMez NH -0.75 A -TT -0 +10 --1.0 (b) [4 marks) Results of the QSAR analysis revealed that the relative sweetness of these compounds could be fit to the following Hansch equation: log (1/C) = 1.610 TT - 1.831 0 +1.729 (n = 9, r = 0.936) Give the definition for the two variables in the above Hansch equation, and discuss the extent to which each of the parameters influences taste. Based on this what final derivative would you synthesise to maximise sweet taste? [4 marks]