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Receptors and transduction in taste

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  • Bernd Lindemann

    (Universität des Saarlandes)

Abstract

Taste is the sensory system devoted primarily to a quality check of food to be ingested. Although aided by smell and visual inspection, the final recognition and selection relies on chemoreceptive events in the mouth. Emotional states of acute pleasure or displeasure guide the selection and contribute much to our quality of life. Membrane proteins that serve as receptors for the transduction of taste have for a long time remained elusive. But screening the mass of genome sequence data that have recently become available has provided a new means to identify key receptors for bitter and sweet taste. Molecular biology has also identified receptors for salty, sour and umami taste.

Suggested Citation

  • Bernd Lindemann, 2001. "Receptors and transduction in taste," Nature, Nature, vol. 413(6852), pages 219-225, September.
    • Handle: RePEc:nat:nature:v:413:y:2001:i:6852:d:10.1038_35093032
    DOI: 10.1038/35093032
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    Cited by:

    1. Li, Menglin & Jin, Yufang & Zhang, Jurui & Liu, Raymond, 2022. "Does shape in backgrounds matter? Effects of Shape–Taste congruence on product evaluations," Journal of Retailing and Consumer Services, Elsevier, vol. 67(C).
    2. Josef Vopálenský & Pavel Suchý & Eva Straková & František Šimek & Miroslav Macháček & Ivan Herzig, 2017. "Amino acid levels in muscle tissue of eight meat cattle breeds," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 62(8), pages 339-346.

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