Taste Chemistry / Edition 1

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Contents: 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'
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Editorial Reviews

A text examining and elaborating on the meaning of the established premise that "taste is a chemical sense." In particular, it considers the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste; describes the structure and properties of compounds of varying tastes that allow the nature of the recognition chemistry and the nature of the receptors for different tastes to be postulated; and includes interdisciplinary observations that may be applied to the solution of problems related to the chemical nature of taste. The largest portion of the text is directed toward sweetness. Includes a glossary with definitions of stereochemical and other terms, with the definitions cross-referenced to the text. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780751401509
  • Publisher: Springer US
  • Publication date: 11/30/1994
  • Edition description: 1993
  • Edition number: 1
  • Pages: 644
  • Product dimensions: 5.70 (w) x 8.60 (h) x 2.00 (d)

Table of Contents

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

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