Chemistry Reference
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OH
H
H
HO
O
FIGURE 13.4
Stevia rebaudiana
. (Photograph courtesy of Steven Foster.)
COOH
H
O
HOOC
O
HO
HO
H
HOOC
O
O
O
HO
H
HO
OH
FIGURE 13.5
Chemical structure of glycyrrhizic acid from
Glycyrrhiza glabra.
(Figure 13.5). Glycyrrhizin is a triterpenoid saponin glycoside. Upon hydrolysis, the
glycoside loses its sweet taste and is converted to the aglycone glycyrrhetinic acid.
13.7 AGAVE
Agave nectar is produced from the juice of the core of the agave, a succulent plant
native to Mexico. Agave is extracted from the agave cactus plant (Figure 13.6). It
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