Taste Perception: Molecular Recognition of Food Molecules

Chemical Education

Authors

  • Yvonne Westermaier Pettenkofengasse 2/4, 1030 Wien, Austria;, Email: yvonne.westermaier@gmail.com

DOI:

https://doi.org/10.2533/chimia.2021.552

Keywords:

Chemical education, G-protein coupled receptor, Ion channel, Taste

Abstract

Molecular recognition of food molecules by ion channels and G-protein coupled receptors is the basis of taste perception. We explore the chemical nature of dietary molecules, and explore how salty, sour, sweet, bitter, and umami tastes can be explained at a molecular level.

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Published

2021-06-30

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