Use of intensity–time studies as an aid to interpreting sweet taste chemoreception
- 1 January 1988
- journal article
- research article
- Published by Oxford University Press (OUP) in Chemical Senses
- Vol. 13 (4) , 597-605
- https://doi.org/10.1093/chemse/13.4.597
Abstract
The effects of temperature on the sweetness intensity and persistence of some polyols are described. Also, the relative sweetness of sucrose and D-glucose in isomole fractional solutions is investigated and the effects of increasing concentration and volume on the sweetness of these sugars is elucidated. Using intensity-time profiles, the apparent Km vlaues of 11 sweeteners have been determined. These reflect the apparent binding affinities of receptors to sweeteners and correlate well with the threshold concentrations.This publication has 9 references indexed in Scilit:
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