title: Do taste receptors respond to perturbation of water structure?
abstract: The pmr spin-spin pulse relaxation times (T2 values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T2 value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.
authors.affiliation: Department of Food Science and Technology, University of Reading, Whiteknights, England.
authors.forename: S E
authors.initials: SE
authors.lastname: Kemp
authors.forename: J M
authors.initials: JM
authors.lastname: Grigor
authors.forename: G G
authors.initials: GG
authors.lastname: Birch
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D013649:Taste / Q000502:physiology*; D014867:Water / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D014867:Water