Abstract
From the discussion set forth in Chapter 9, it is clear that the acidophore, halophore, glycophore, and picrophore for substances that elicit sour, salty, sweet, and bitter tastes have potential for different chemical functions. This chapter explores the extent to which the case for different induction chemistry mechanisms may account, at the outset, for the sour, salty, sweet and bitter taste modalities. It will also explore varying taste potency (Section 1.3.1), and temporal aspects of taste.
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© 1993 Springer Science+Business Media Dordrecht
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Shallenberger, R.S. (1993). The Initial Chemistry of Taste. In: Taste Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2666-7_11
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DOI: https://doi.org/10.1007/978-1-4615-2666-7_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6145-9
Online ISBN: 978-1-4615-2666-7
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