Taste and Smell

  • Dietmar Krautwurst

Part of the Topics in Medicinal Chemistry book series (TMC, volume 23)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Maik Behrens, Simone Prandi, Wolfgang Meyerhof
    Pages 1-34
  3. Joshua N. Fletcher, Li Pan, A. Douglas Kinghorn
    Pages 35-71
  4. Brett Boonen, Justyna B. Startek, Karel Talavera
    Pages 73-113
  5. Patrick Marcinek, Christiane Geithe, Dietmar Krautwurst
    Pages 151-173
  6. Stefano Espinoza, Raul R. Gainetdinov
    Pages 175-194
  7. Back Matter
    Pages 195-199

About this book


Medicinal chemistry is both science and art. The science of medicinal chemistry offers mankind one of its best hopes for improving the quality of life. The art of medicinal chemistry continues to challenge its practitioners with the need for both intuition and experience to discover new drugs. Hence sharing the experience of drug research is uniquely beneficial to the field of medicinal chemistry. Drug research requires interdisciplinary team-work at the interface between chemistry, biology and medicine. Therefore, the topic-related series Topics in Medicinal Chemistry covers all relevant aspects of drug research, e.g. pathobiochemistry of diseases, identification and validation of (emerging) drug targets, structural biology, drugability of targets, drug design approaches, chemogenomics, synthetic chemistry including combinatorial methods, bioorganic chemistry, natural compounds, high-throughput screening, pharmacological in vitro and in vivo investigations, drug-receptor interactions on the molecular level, structure-activity relationships, drug absorption, distribution, metabolism, elimination, toxicology and pharmacogenomics. In general, special volumes are edited by well known guest editors.


Amine-Associated Receptors Blood Leukocytes Chemosensory Ion Channels Ectopic Expression Individualized Medicine Nuclear Hormone Receptors Olfactory Xenobiotics Population Genetics Sweet Taste Receptors Taste Receptors

Editors and affiliations

  • Dietmar Krautwurst
    • 1
  1. 1.Deutsche Forschungsanstalt fuer LebensmittelchemieLeibniz InstitutFreisingGermany

Bibliographic information

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