Taste Perception: Molecular Recognition of Food Molecules
Keywords:Chemical education, G-protein coupled receptor, Ion channel, Taste
AbstractMolecular 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.
How to Cite
Y. Westermaier, Chimia 2021, 75, 552, DOI: 10.2533/chimia.2021.552.
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