Molecular mixture models are discussed that connect events at the periphery to taste perception. Application of the models to mixtures of glucose and hctose shows evidence for the existence of a transducer in human sweet taste and provides an hypothesis to explain the superior sweetening power of fructose to glucose. These mathematical models may be a useful alternative to the use of animal models to describe human chemosensory mechanisms.
This article appears as:
Ennis, D.M. (2001). Molecular mixture models: Connecting molecular events to perception. P. Given and D. Paredes, (Eds.), in Chemistry of Taste: Medhanisms, Behavior, and Mimics, San Francisco, CA: American Chemical Society.
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Molecular mixture models: Connecting molecular events to perception
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