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Article: Taste Chemistry.
- Article from:
- Food Trade Review
- Article date:
- April 1, 1994
CopyrightCOPYRIGHT 1994 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The object of this text, according to the Preface, is to examine and elaborate on the meaning of the premise that 'taste is a chemical sense'. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have ...
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