Weak intermolecular interactions and sweetness of food-stuffs

As is known [1], weak intermolecular interactions (JMS) have a pronounced effect on the specifically valuable properties of biologically active molecules. It was noted in [2] that in Raman spectra of compounds containing amide, carboxyl, nitrate, acetate and other groups capable of forming a system of inductive-type weak IMIs, the appearance was observed of intensive bands in the 80–120 cm-1 range which were attributed to this kind of weak intermolecular interactions.