Sweet and bitter constituents of Wilbrandia species

Two novel cucurbitane glycosides, wilbrandisides A and R were isolated as sweet-taste substances from the root of Wilbrandia species (Cucurbitaceae) along with seven known cucurbitane glycosides. Their structures were determined by spectroscopic means, including two-dimensional NMR experiments. Their sweet taste properties were evaluated fly a human sensory panel test. Consequently, wilbrandiside A was shown to be 28 times sweeter than sucrose and was the compound having the most potent sweet taste of all the cucurbitane glycosides isolated from this plant. (C) 2008 Published by Elsevier Ltd.