Sweet and umami taste: Natural products, their chemosensory targets, and beyond

Maik Behrens; Wolfgang Meyerhof; Caroline Hellfritsch; Thomas Hofmann

doi:10.1002/anie.201002094

Sweet and umami taste: Natural products, their chemosensory targets, and beyond

Maik Behrens^*
, Wolfgang Meyerhof
, Caroline Hellfritsch
, Thomas Hofmann

^*Corresponding author for this work

Research output: Contribution to journal › Review article / Perspectives › peer-review

172 Scopus citations

Abstract

(Figure Presented) A question of taste: Much of our appreciation of food is due to the excitement of the "sweet" and "umami" taste. This Review gives a survey of compounds that elicit the sweet or umami taste. It will highlight the activation of the taste receptors and signal transduction, which induces neural activity and is conveyed to the cerebral cortex to represent the taste quality (the picture shows a binding site of a sweet taste receptor.

Original language	English
Pages (from-to)	2220-2242
Number of pages	23
Journal	Angewandte Chemie - International Edition
Volume	50
Issue number	10
DOIs	https://doi.org/10.1002/anie.201002094
State	Published - 1 Mar 2011
Externally published	Yes

Keywords

Molecular recognition
Natural products
Receptors
Signal transduction
Taste

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AU - Behrens, Maik

AU - Meyerhof, Wolfgang

AU - Hellfritsch, Caroline

AU - Hofmann, Thomas

PY - 2011/3/1

Y1 - 2011/3/1

N2 - (Figure Presented) A question of taste: Much of our appreciation of food is due to the excitement of the "sweet" and "umami" taste. This Review gives a survey of compounds that elicit the sweet or umami taste. It will highlight the activation of the taste receptors and signal transduction, which induces neural activity and is conveyed to the cerebral cortex to represent the taste quality (the picture shows a binding site of a sweet taste receptor.

AB - (Figure Presented) A question of taste: Much of our appreciation of food is due to the excitement of the "sweet" and "umami" taste. This Review gives a survey of compounds that elicit the sweet or umami taste. It will highlight the activation of the taste receptors and signal transduction, which induces neural activity and is conveyed to the cerebral cortex to represent the taste quality (the picture shows a binding site of a sweet taste receptor.

KW - Molecular recognition

KW - Natural products

KW - Receptors

KW - Signal transduction

KW - Taste

UR - https://www.scopus.com/pages/publications/79952056045

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DO - 10.1002/anie.201002094

M3 - Review article / Perspectives

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JO - Angewandte Chemie - International Edition

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ER -

Sweet and umami taste: Natural products, their chemosensory targets, and beyond

Abstract

Keywords

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