Taste Chemistry

  • Robert S. Shallenberger

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Robert S. Shallenberger
    Pages 1-3
  3. Robert S. Shallenberger
    Pages 5-46
  4. Robert S. Shallenberger
    Pages 47-109
  5. Robert S. Shallenberger
    Pages 110-140
  6. Robert S. Shallenberger
    Pages 141-152
  7. Robert S. Shallenberger
    Pages 153-188
  8. Robert S. Shallenberger
    Pages 189-212
  9. Robert S. Shallenberger
    Pages 213-252
  10. Robert S. Shallenberger
    Pages 253-291
  11. Robert S. Shallenberger
    Pages 292-376
  12. Robert S. Shallenberger
    Pages 377-448
  13. Robert S. Shallenberger
    Pages 449-492
  14. Robert S. Shallenberger
    Pages 493-525
  15. Robert S. Shallenberger
    Pages 526-529
  16. Back Matter
    Pages 530-613

About this book


The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.


alcohols chemistry chirality cognition food perception physiology

Authors and affiliations

  • Robert S. Shallenberger
    • 1
  1. 1.New York Agricultural Experiment StationCornell UniversityGenevaUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2666-7
  • Copyright Information Chapman & Hall 1993
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-6145-9
  • Online ISBN 978-1-4615-2666-7
  • About this book