@article{oai:soar-ir.repo.nii.ac.jp:00010621,
 author = {Kawakami,  A and Kayahara,  H and Okutani,  Y and Tadasa,  K},
 issue = {1},
 journal = {信州大学農学部紀要},
 month = {Jul},
 note = {The sweet taste evaluation of peptide aldoximes was investigated. Many derivatives were synthesized by introducing aldoxime group into the carboxyl terminal of amino acids or peptides. N-substituted hydrophobic amino acid or N-substituted aminoacyl-glycine were used as the materials to replace the terpenoid backbone of perillartine. On sensory evaluation, some of these derivatives exhibited sweetness. The maximum sweetness was found in compounds with Z-aminoacyl aldoximes. Sweetness is subjective and dependent upon a number of factors such as steric hindrance of N-protecting groups, solubility in water, concentration of sweetener and other interfering ingredients in the product., Article, 信州大学農学部紀要. 30(1): 33-40 (1993)},
 pages = {33--40},
 title = {Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II},
 volume = {30},
 year = {1993}
}