Taste Chemistry - Rilegato

Shallenberger, R.S.

Rilegato

ISBN 10: 1851668802 ISBN 13: 9781851668809

Casa editrice: Elsevier Applied Science, 1992

Riassunto

Interdisciplinary progress in developing knowledge of the nature of sweet, salt, sour and bitter tastes has advanced markedly in recent years, but the subject has also become muddled with apparent inter- and intra-disciplinary enigmas and contradictions. By treating taste as a sensory response elicited at the outset by chemical recognition reactions and by application of chemical principles, the enigmas and contradictions disappear. Among them are the varying taste of mirror-image compounds (enantiomers) and the chemical nature and topological features of the receptor(s) for the four primary tastes. In the text, chemical principles (laws of definite proportion and chemical equivalency, mass action, chemical equilibria, symmetry point group theory, chirality and thermodynamics) are applied to the induction phase of the sweet, salty, sour and bitter sensations in order to derive better understanding of it. Due to economic importance and the large number of scientific studies towards sugars and other sweeteners, the major proportion of the text of the text is concerned with sweetness. The common chemical units for the different tastes, regardless of chemical class, the chemical mechanisms responsible for them and the probably stereochemical nature of the receptor(s)for them are also presented. The text begins with a prologue to describe the problems associated with the study of taste chemistry. A series of chapters then present and discuss chemical principles, the structure and properties of compounds that elicit various tastes, the common chemical features associated with each taste, and the probable chemical mechanism(s) for them. The role that symmetry, chirality, and topology have in taste chemistry is included, as is the chemical nature of taste receptors. An epilogue presents the extent to which problems associated with comprehension of taste are resolved by application of chemical principles and there is a glossary with definitions of stereochemical, taste and other terms. The text is supported with numerous chemical structures, diagrams or graphs and tables of essential data. For the academic area, the book is directed toward chemists, biochemists and pharmacologists with an interest in structure-activity relations and also to psychologists and neurophysiologists. For the applied area, it is directed toward sugar and sweetener scientists, basic food scientists, taste and flavour specialists and to food scientists and technologists in all fields.

Su questa edizione

• Editore: Elsevier Applied Science
• Data di pubblicazione: 1992
• ISBN 10: 1851668802
• ISBN 13: 9781851668809
• Rilegatura: Copertina rigida
• Numero di pagine: 600