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Sweetness pp 127-140 | Cite as

Development of Sweet Taste

  • Gary K. Beauchamp
  • Beverly J. Cowart
Part of the ILSI Human Nutrition Reviews book series (ILSI HUMAN)

Abstract

The sense of taste in conjunction with other senses plays a crucial role in decisions about whether a potential food will be accepted and swallowed or rejected, and it is intricately involved in ensuring that an organism consumes sufficient nutrients. In humans the chemosensory response to some sugars includes the perception of sweetness, which is almost universally described as a pleasant sensation. Thus for humans, and many other omnivorous and herbivorous species, sweet sugars are highly acceptable, stimulating ingestion (see Foman et al. 1983) and often preparatory reflexes for digestion as well (for review see Brand et al. 1982).

Keywords

Sucrose Solution Sweet Taste Taste Preference Taste Perception Sweet Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • Gary K. Beauchamp
  • Beverly J. Cowart

There are no affiliations available

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