Modifying the temporal profile of the high-potency sweetener neotame

It is possible, using hydrophobic organic acids (such as cinnamate) or hydr oxyamino acids (such as serine and tyrosine), to modify the temporal profil e of the high-potency sweetener neotame. On the basis of Monte Carlo simula tions, it was concluded that it is unlikely that this effect is due to dire ct interaction between the neotame molecule and the taste modifier. It is s hown, using conformational analysis and molecular modeling, that the taste modifiers can adopt low-energy conformers which mimic the proposed active c onformation of neotame, which suggests that the modifiers may compete for b inding at the receptor site.