A conceptual model of taste receptors.
Of all the senses, that of taste is perhaps the hardest to define and quantify and elucidation of the underlying mechanisms is unrespondingly difficult. This article describes a conceptual model--at the molecular level--for the four basic taste modalities, using apparent specific volume as a fundamental parameter. It also considers possible practical applications.
Shamil
S
S
Sensory Analysis Section, Leatherhead Food Research Association, Surrey.
Birch
G G
GG
D006801:Humans; D008954:Models, Biological; D013649:Taste / Q000502:physiology*; D013650:Taste Buds / Q000502:physiology*