Abstract
Our knowledge of the “outside” world is to a large extent dependent on our five senses. Taste and aroma are two of these that, initially at least, humans and other animals were dependent on for their very survival. Now of course they also hold the key to our enjoyment of life as well. Recently, several research teams have reported on the molecular biology of receptors for taste (Hoon et al. 1999) and aroma (Malnic et al. 1999), which has potential for explaining some of the known characteristics of these two senses, and for predicting other unsuspected properties.
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Jackson, J.F. (2002). Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products. In: Jackson, J.F., Linskens, H.F. (eds) Analysis of Taste and Aroma. Molecular Methods of Plant Analysis, vol 21. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04857-3_1
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DOI: https://doi.org/10.1007/978-3-662-04857-3_1
Publisher Name: Springer, Berlin, Heidelberg
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