Taste Chemistry

R.S. Shallenberger (Autor)

Buch | Softcover

613 Seiten

2012 | Softcover reprint of the original 1st ed. 1993
Springer-Verlag New York Inc.
978-1-4613-6145-9 (ISBN)

Artikel merken

The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.

Prologue.- 1. Chemical Nature, Psychology, and Physiology of Taste.- 1.1 General Nature of Taste.- 1.2 Taste Measurement.- 1.3 Psychophysical Principles.- 1.4 Transduction.- 1.5 Overview of the Taste of Chemicals.- 1.6 Chemical Interrelations Among the Four Tastes.- 2. Taste Themistry Principles.- 2.1 Chemical Equivalents.- 2.2 Water Solubility and Reactions in Water.- 2.3 pH, pK, and Total Acidity.- 2.4 Mass Action and Chemical Equilibria.- 2.5 Chemical Kinetics.- 2.6 Thermodynamics.- 2.7 Nature of Chemical Bonds and Chemical Reactions.- 2.8 Inductive and Resonance Effects.- 2.9 Isosteric Groups.- 2.10 Taste Structure-Activity Theory.- 2.11 Symmetry and Chirality.- 2.12 Recognition Chemistry.- 3. Water and Inorganic Compounds.- 3.1 Water.- 3.2 Alkali Metal and Halogen Salts.- 3.3 Lead and Beryllium Salts.- 3.4 Taste of Salts.- 3.5 Inorganic Acids.- 3.6 Sourness of Iorganic Acids.- 4. Polyhydroxy Alcohols, Cyclitols, and Carbonyl Compounds.- 4.1 Acyclic Polyhydroxy Alcohols.- 4.2 Cyclic Sugar Alcohols.- 4.3 Cyclitols.- 4.4 Hydroxy Carbonyl Compounds.- 5. Structure, Reactions and Properties of Sugars.- 5.1 Simple Sugars (Monosaccharides).- 5.2 Oligosaccharides.- 5.3 Reactions of Sugars.- 5.4 Properties of Sugars.- 6. Sweetness and other Taste Attributes of the Sugars.- 6.1 Intrinsic Sweetness of Sugars.- 6.2 Relative Sweetness of Sugars.- 6.3 Effect of Concentration on Relative Sweetness.- 6.4 Reactions Affecting Relative Sweetness.- 6.5 Relation Between Structure and Taste in the Sugar Series.- 6.6 Supplemental Food Attributes of Sugars.- 7. Amino Acids, Peptides and Proteins.- 7.1 Structure, Classification, and Properties of Amino Acids.- 7.2 Peptides and Proteins.- 7.3 Taste of Amino Acids.- 7.4 Taste of Peptides.- 7.5 Taste of Proteins.- 8. Organic Compounds.- 8.1 Sweet Organic Compounds.- 8.2 Bitter Organic Substances.- 8.3 Sour and Salty Organic Substances.- 9. The Common Saporous Units for Taste.- 9.1 The Common Acidophore.- 9.2 The Common Halophore.- 9.3 The Search for the Common Glycophore.- 9.4 The Picrophore.- 10. The Initial Chemistry of Taste.- 10.1 Initial Chemistry of Sourness.- 10.2 Initial Chemistry of Saltiness.- 10.3 Initial Chemistry of Sweetness.- 10.4 Special Qualitative Aspects of the Initial Chemistry of Sweetness.- 10.5 Initial Chemistry of Bitterness.- 10.6 Structure-Activity Relationships.- 10.7 Kinetic Theory.- 10.8 Mechanism (s) of Taste Inhibition.- 10.9 Recognition Chemistry Versus Binding Affinity.- 11. Symmetry, Chirality and Topology in Taste.- 11.1 Symmetry in Taste.- 11.2 Chirality in Taste.- 11.3 Chirality Plus Topology in Taste.- 11.4 Topology in Taste.- 11.5 Symmetry, Chirality and Topology in Retrospect.- 12. The Taste Receptor(s).- 12.1 The Taste Cell Membrane.- 12.2 Protein Nature of the Taste Receptor(S).- 12.3 Meaning of the Term ‘Different Receptors’.- 12.4 Single and/or Multiple Receptors for Each Basic Taste.- 12.5 Single and/or Multiple Receptors within Each Basic Taste.- 12.6 Generic Receptor Model for Taste.- Epilogue.- References.- Author Index.

Zusatzinfo	XXIII, 613 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	140 x 216 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Natur / Technik ► Garten
	Naturwissenschaften ► Chemie ► Technische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	1-4613-6145-1 / 1461361451
ISBN-13	978-1-4613-6145-9 / 9781461361459
Zustand	Neuware