味と硫黄化合物
スポンサーリンク
概要
- 論文の詳細を見る
The phenomenon of taste is best explained by selective adsorption of taste stimuli onto a taste receptor. The sulfur-containing compounds taste sweet, sour, salty, or flavorous, depending on their chmical structures. The structure-taste relationships of sulfur-containing compounds, such as sugars, amino acids, peptides, sulfamic acids, saccharin derivatives, oxathiazinone dioxides, thioureas, and 5-nucleotides, are discussed. The recent concept of the taste receptor sites is also described.
- 社団法人 有機合成化学協会の論文