EAN: 9780751401509

TASTE CHEMISTRY - R S SHALLENBERGER GEBUNDEN

The object ofthis text is to examine  and elaborate on the meaning of the established 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 application to solving problems related to the chemical nature of taste. Taste is the most
easily accessible chemical structure-biological activity relationship  and taste chemistry
studies  i.e. the chemistry of sweetness  saltiness  sourness  and bitterness  have application
to general biology  physiology  and pharmacology. Because it involves sensory perception  taste
is also of interest to psychologists  and has application to the food and agricultural
industries. The largest portion of the text is directed toward sweetness as  due to economic
and other factors  the majority of the scientific studies are concerned with sweetness. The
text begins with a prologue to describe the problems associated with the study of taste
chemistry. Then  there is an introductory chapter to serve as an overview of the general
interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental
chemical principles that apply to taste induction chemistry.

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