1. For example: Glycyrrhizin,R. E. Muller, Forest Prod. J.16, 41 (1966). Monellin,J. A. Morris, R. Martenson, G. Deibler andR. H. Cagan, J. biol. Chem.248, 534 (1973). Osladin,J. Jizba, L. Dolejs, V. Herout andF. Sorm, Tetrahedron Lett.1971, 1329. Phyllodulcin,M. Yamato, K. Sato, K. Hashigaki, M. Oki andT. Koyama, Chem. Pharm. Bull., Japan22, 475 (1974). Stevioside,F. Bell, Chemy Ind.1954, 897. Thaumatin,H. van der Wel, FEBS Lett.21, 88 (1972).
2. For example: Miraculin,K. Kurihara andL. M. Beidler, Nature, Lond.222, 1176 (1969). Gymnemic acid,G. P. Dateo andL. Long, J. agric. Food Chem.21, 899 (1973).
3. W. T. Swingle, J. Arnold Arboretum22, 198 (1941). I am grateful to Dr.Shiu Ying Hu of harvard University for supplying this reference.
4. The paper bySwingle 3 noted the intense sweet taste of Lo Han Kuo pulps, but no mention was made of the taste of its rinds. It is quite noteworthy that the rinds also contain the sweetener.
5. R. M. Horowitz andB. Gentili, J. agric. Food Chem.17, 696 (1969).