What can psychophysical studies with sweetness inhibitors teach us about taste?

Veronica Galindo-Cuspinera, Paul A.S. Breslin

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Scopus citations

Abstract

In this chapter we demonstrate how perceptual studies with inhibitors help guide molecular studies toward an understanding of taste mechanisms. We illustrate this point through the use of sweet taste inhibitors in three different perceptual paradigms: water-taste induction, enhancement of differential sensitivity (decreasing Weber's fraction), and cross-modal inhibition. We show how perceptual studies might complement molecular/functional studies to develop more complete understandings of taste physiology.

Original languageEnglish (US)
Title of host publicationSweetness and Sweeteners
Subtitle of host publicationBiology, Chemistry and Psychophysics
PublisherAmerican Chemical Society
Pages170-184
Number of pages15
ISBN (Print)9780841274327
DOIs
Publication statusPublished - Mar 4 2008
Externally publishedYes

Publication series

NameACS Symposium Series
Volume979
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

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All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Galindo-Cuspinera, V., & Breslin, P. A. S. (2008). What can psychophysical studies with sweetness inhibitors teach us about taste? In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics (pp. 170-184). (ACS Symposium Series; Vol. 979). American Chemical Society. https://doi.org/10.1021/bk-2008-0979.ch012