Chemical Excitation of Taste and Odor Receptors

Beidler, Lloyd M.

doi:10.1021/ba-1966-0056.ch001

Cited by 8 publications

(4 citation statements)

References 20 publications

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“…This leads to a combinatorial code that forms a special "olfactory harmony", something similar to the colors of a mosaic. This is the basis of our ability to recognize and form the memory of many different smells [15][16][17][18].…”

Section: Molecular Structure and Organoleptic Properties Of Sensory S...mentioning

confidence: 99%

Phenomenology of perception, from stimuli to their interpretation

Riccardi¹

2022

World J. Adv. Res. Rev.

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Receptors systems are our window on the world, the tools that relate us to the outside world and allow us to orient ourselves in all the activities that are fundamental for our survival. Thanks to the receptor systems we have the awareness and consciousness of human beings and have acquired the knowledge of the world in which we live. Receptors have a fundamental role to play in the birth of culture and the science of peoples. In addition to having an informative function of environmental conditions, the receptors perform an important protective and defensive activity for the living. In fact, they have the ability to make us recognize useful substances from harmful ones based on their organoleptic characteristics, color, smell, flavor, favoring the consumption of the first, preventing that of the second. They also form a second protective barrier at the level of the cell membrane by selecting the entry of unnecessary and potentially harmful substances and preventing their absorption through selective cellular channels. By means of channel proteins and ion exchange proteins (for example sodium-potassium), they maintain the optimal concentration of solutes in the cell. Finally, they guide the intra and interspecific relations between all living beings, from plants to man. We owe our existence to the reception systems. In this article we are going to examine the receptor systems describing the importance they have had in the evolution of the living and we are going to critically discuss the most recent theories proposed by quantum mechanics to explain their functioning.

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Section: Molecular Structure and Organoleptic Properties Of Sensory S...mentioning

confidence: 99%

Phenomenology of perception, from stimuli to their interpretation

Riccardi¹

2022

World J. Adv. Res. Rev.

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“…For example, Beidler ( 1966) has examined saccharin and its substitution compounds. Saccharin is 500 times sweeter than sugar (Figure 7-5).…”

Section: Chemical Structure and Tastementioning

confidence: 99%

Principles of Food Chemistry

deMan

1999

Food Science Text Series

256

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“…It is used as acidulant and taste enhancer in various products including candies, soft drinks, bakery products and jellies (labelled as E 296), often in combination with citric acid. Malic acid taste is reported to build up slower than that of citric acid and persists longer, a reason for which it also is suited to mask the aftertaste of artificial sweeteners . Malic acid is furthermore used as buffering and chelating agent in personal care and cleaning formulations .…”

Section: Introductionmentioning

confidence: 99%

Malic acid production from renewables: a review

Kövilein

Kubisch

Cai

et al. 2019

J of Chemical Tech & Biotech

129

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Malic acid derived from fossil resources is currently applied in the food and beverage industries with a medium global production capacity. However, in the transition from a fossil-based to a bio-based economy, biotechnologically produced L-malic acid may become an important platform chemical with many new applications, especially in the field of biopolymers. In this review, currently used petrochemical production routes to DL-malic acid are outlined and insights into possible bio-based alternatives for microbial L-malic acid production are provided. Besides ecological reasons, the possibility to produce enantiopure L-malic acid by microbial fermentation is the biggest advantage over chemical synthesis. State-of-the-art and open challenges concerning production host engineering, substrate choice and downstream processing are addressed. With regard to production hosts, a literature overview is given covering the leading natural production strains of Aspergillus, Ustilago and Aureobasidium, as well as Escherichia coli as the most important engineered recombinant host. The utilization of renewable substrates as an alternative to glucose is emphasized in particular as a key aspect for a competitive bio-based production. Out of the alternative substrates discussed in this review, the industrial side-streams crude glycerol and molasses seem to be most promising for large-scale L-malic acid production.

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Chemical Excitation of Taste and Odor Receptors

Cited by 8 publications

References 20 publications

Phenomenology of perception, from stimuli to their interpretation

Phenomenology of perception, from stimuli to their interpretation

Principles of Food Chemistry

Malic acid production from renewables: a review

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