TY - JOUR
T1 - Sweet and umami taste
T2 - Natural products, their chemosensory targets, and beyond
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
U2 - 10.1002/anie.201002094
DO - 10.1002/anie.201002094
M3 - Review article / Perspectives
C2 - 21337478
AN - SCOPUS:79952056045
SN - 1433-7851
VL - 50
SP - 2220
EP - 2242
JO - Angewandte Chemie - International Edition
JF - Angewandte Chemie - International Edition
IS - 10
ER -