The sense of taste : of genes, molecules and the fascinating biology of one of the most fundamental senses / Petra Schling.

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The sense of taste : of genes, molecules and the fascinating biology of one of the most fundamental senses / Petra Schling.

9783658322335 (electronic bk.)
3658322330 (electronic bk.)
9783658322328 (print)

Wiesbaden, Germany : Springer, 2021.

English

1 online resource (ix, 51 pages) : illustrations (some color).

10.1007/978-3-658-32233-5 doi

QP456

573.8/78

In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks

Includes bibliographical references.

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Online resource; title from PDF title page (SpringerLink, viewed September 2, 2021).

Essentials (Springer VS)

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