A technical overview describes the effect of 5 different pharmacological agents on taste perception: methyl xanthines (including caffeine); the taste enhancers, inosine monophosphate (IMP) and inosine (a breakdown product of IMP and of adenosine); the salty taste reducer, amiloride; and the salty taste enhancer, bretylium tosylate (BT). While amiloride blocks certain tastes, its mechanism of action is discussed as related to that of BT. The findings of human psychophysical and animal neurophysiological studies are described, and specific human chemosensory disorders related to diminished taste also are discussed.(wz)
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Food technology
卷
41
期
6
ISSN
0015-6639
其它主题
Flavor enhancers; Taste sensitivity
语言
英语
注释
Based on a paper presented during the symposium "flavor trends and technologies," sponsored by the chicago institute of food technologists, march 9, 1987, chicago, il.
类型
Text; Journal Article
2024-02-28
MODS