Challenges in Taste Chemistry and Biology

by Hofmann, Thomas; Ho, Chi-Tang; Pickenhagen, Wilhelm

• ISBN13: 9780841238527
• ISBN10: 0841238529
• Format: Hardcover
• Copyright: 2003-12-11
• Publisher: American Chemical Society

Summary

Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view. This book is divided into four sections. The first section contains an overview chapter that reviews taste transduction and perception. Four chapters that discuss thebiochemistry of bitter, sweet, and pungent tastes follow the overview chapter. The second section begins with a chapter describing a new technique called taste dilution analysis, which uses the human tongue as a sensitive biosensor for tastants. This method was applied successfully to identify intense bitter taste and cooling compounds from Maillard reaction products.Structure-activity relationship and stability of newly discovered cyclic alpha-enamines cooling compounds are also discussed. The third section emphasizes peptides as taste-active compounds. The synthesis and activity of the most interesting glycoconjugates of glutamate as umami taste compounds are described. The last section discusses the factors such as viscosity on flavor perception.

Table of Contents

Preface	xi
Challenges in Taste Research: Present Knowledge and Future Implications	1	(25)
Thomas Hofmann
Chi-Tang Ho
Wilhelm Pickenhagen
Molecular Physiology and Taste Coding
Insights into Taste Transduction and Coding from Molecular, Biochemical, and Transgenic Studies	26	(19)
Robert F. Margolskee
Identification of Human Bitter Taste Receptors	45	(15)
Bernd Bufe
Ellen Scholey-Pohl
Dietmar Krautwurst
Thomas Hofmann
Wolfgang Meyerhof
Genetic Variation in Taste and Preferences for Bitter and Pungent Foods: Implications for Chronic Disease Risk	60	(15)
Beverly J. Tepper
Kathleen L. Keller
Natalia V. Ullrich
Genetic Dissection of Sweet Taste in Mice	75	(16)
A. A. Bachmanov
D. R. Reed
X. Li
G. K. Beauchamp
Biomimetic In Vitro Assay for the Characterization of Bitter Tastants and Identification of Bitter Taste Blockers	91	(13)
Stephen A. Gravina
Richard A. McGregor
Rita Nossoughi
John Kherlopian
Thomas Hofmann
Analytical Characterization and Structure-Activity Relationships
The Taste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods	104	(21)
Thomas Hofmann
Harald Ottinger
Oliver Frank
Chemistry of Theaflavins: The Astringent Taste Compounds of Black Tea	125	(14)
Chi-Tang Ho
Shengmin Sang
Jin Woo Jhoo
Pungent and Tingling Compounds in Asian Cuisine	139	(14)
Christophe C. Galopin
Stefan M. Furrer
Andreas Goeke
Structural Requirements for the Cooling Activity of Cyclic a-Keto Enamines	153	(12)
Thomas Hofmann
Tomislav Soldo
Harald Ottinger
Stability of Cyclic a-Keto Enamines with Cooling Effect	165	(15)
Christoph Cerny
Fabien Robert
Renaud Villard
Taste-Active Peptides and Amino Acid Derivatives
Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean	180	(15)
Hanifah Nuryani Lioe
Anton Apriyantono
Dedi Fardiaz
Budiatman Satiawihardja
Jennifer M. Ames
Elizabeth L. Inns
Synthesis, Structure, and Activity of Novel Glycoconjugates Exhibiting Umami Taste	195	(15)
F. Robert
I. Blank
L. B. Fay
E. Beksan
T. Hofmann
P. Schieberle
Taste-Active Glycoconjugates of Glutamate: New Umami Compounds	210	(13)
Hedwig Schlichtherle-Cerny
Michael Affolter
Christoph Cerny
Application of Bacterial y-Glutamyl-Transpeptidase to Improve the Taste of Food	223	(17)
Hideyuki Suzuki
Hidehiko Kumagai
Flavor Interactions
Effects of Viscosity on Flavor Perception: A Multimodal Approach	240	(14)
David J. Cook
Tracey A. Hollowood
Elodie Pettelot
Andrew J. Taylor
Effects of High-Fructose Corn Syrup on Perception and Release of Flavors in Soft Drinks	254	(9)
Thomas N. Asquith
Robert L. Swaine, Jr.
The Role of Esterified Compounds in the Development of Staleness in Fresh-Cut Fruit	263	(14)
Olusola Lamikanra
Indexes
Author Index	277	(2)
Subject Index	279