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)

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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.

Chemical Nature Of Taste. Taste Chemistry Principles. Water and Inorganic Compounds. Polyhydroxy Alcohols, Cyclitols, and Carbonyl Compounds. Structure, Reactions and Properties of Sugars. Sweetness and Other Taste Attributes of the Sugars. Amino Acids, Peptides and Proteins. Organic Compounds. The Common Saporous Units for Taste. The Initial Chemistry of Taste Symmetry, Chirality and Topology in Taste. The Taste Receptor(s). Index

Zusatzinfo	XXIII, 613 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	140 x 216 mm
Gewicht	808 g
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