Taste Chemistry examines the meaning of the established premise that taste is a a chemical sense.

Features

• considers the degree to which chemical principles apply to phenomena associated with the inductive phase of taste
• describes the structure and properties of compounds of varying tastes that allow the nature of the recognition chemistry and the nature of the receptors for different tastes to be postulated
• includes interdisciplinary observations that may be applied to the solution of problems related to the chemical nature of taste
• major portion of the book directed toward sweetness

Contents

1. Chemical Nature, Psychology, and Physiology of taste
2. Taste Chemistry Principles
3. Water and Inorganic Compounds
4. Polyhydroxy Alcohols, Cyclitols, and Carbonyl Compounds
5. Structure, Reactions and Properties of Sugars
6. Sweetness and Other Taste Attributes of the Sugars
7. Amino Acids, Peptides and Proteins
8. Organic Compounds
9. The Common Saporous Units for Taste
10. The Initial Chemistry of Taste
11. Symmetry, Chirality and Topology in Taste
12. The Taste Receptors

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