TY - JOUR AU - Westermaier, Yvonne PY - 2021/06/30 Y2 - 2024/03/28 TI - Taste Perception: Molecular Recognition of Food Molecules: Chemical Education JF - CHIMIA JA - Chimia VL - 75 IS - 6 SE - Columns, Conference Reports DO - 10.2533/chimia.2021.552 UR - https://www.chimia.ch/chimia/article/view/2021_552 SP - 552 AB - 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. ER -