By Edward C. Carterette (Auth.)
ISBN-10: 0121619060
ISBN-13: 9780121619060
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Extra info for Handbook of Perception. Tasting and Smelling
Sample text
As one increases the H + concentration, the number of H + ions bound to the receptor membrane increases. This increases the total positive charge of the receptor membrane molecule (proteins, for example) and the attrac tiveness for binding additional H + ions decreases. This process can be altered if the negatively charged anions of the acid are simultaneously bound to the receptor molecule and its net positive charge decreased. Thus, the ability of an acid to produce a taste response is determined not only by the pH, but also by the nature of the anion of the acid stimulus (Beidler, 1971).
Some insects have fructose-receptor sites separate from glucose-receptor sites, and there is evidence that similar dual sites exist in rats (Morita & Shiraishi, 1968; Hiji, 1977). The wide range of molecular structures that elicit 43 2. BIOPHYSICS AND CHEMISTRY OF TASTE sweetness illustrates the probability that many different kinds of receptor sites may exist on the same taste cell. The above discussion implies that structure-function analysis is quite difficult, and conclusive studies await more information about the number and kind of receptor sites, as well as better psychophysical studies.
CHEMICAL CHARACTERIZATION OF TASTE STIMULI A. Salty The salty taste results from stimulation with certain organic and inor ganic salts. The magnitude of the response is related to features of the bound cation of the stimulus, although the salt anion also has an effect, usually inhibitory. It is well known that various salts have different amounts of saltiness associated with them and that their total taste quality may also differ. What factors are responsible for differences in cation binding?
Handbook of Perception. Tasting and Smelling by Edward C. Carterette (Auth.)
by Ronald
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