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Do taste receptors respond to perturbation of water structure?
S E Kemp1, J M Grigor, G G Birch
1Department of Food Science and Technology, University of Reading, Whiteknights, England.
Experientia
|August 15, 1992
Abstract:
The pmr spin-spin pulse relaxation times (T2 values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T2 value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.