whenIl Robertrecettore del senso di dolcezza è stato descritto da Shallenberger e Acree <ref>[http://dx.doi.org/10.1038/216480a0 R.S. Shallenberger and TerryT.E. Acree. Molecular Theory of Sweet Taste. ''Nature'' '''216''':480-482 (1967)]</ref> proposed the AH-B theory of sweetness. Simply put, they proposed that in order to be sweet, a compound must contain a hydrogen bond donor (AH) and a Lewis base (B) separated by about 0.3 nanometres. According to this theory, the AH-B unit of a sweetener binds with a corresponding AH-B unit on the biological sweetness receptor to produce the sensation of sweetness
