著者

有吉 安男

出版者

The Society of Synthetic Organic Chemistry, Japan

雑誌

有機合成化学協会誌 (ISSN:00379980)

巻号頁・発行日

vol.35, no.5, pp.369-374, 1977-05-01 (Released:2009-11-13)

参考文献数

55

被引用文献数

3 2

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The phenomenon of taste is best explained by selective adsorption of taste stimuli onto a taste receptor. The sulfur-containing compounds taste sweet, sour, salty, or flavorous, depending on their chmical structures. The structure-taste relationships of sulfur-containing compounds, such as sugars, amino acids, peptides, sulfamic acids, saccharin derivatives, oxathiazinone dioxides, thioureas, and 5'-nucleotides, are discussed. The recent concept of the taste receptor sites is also described.