Sensing sweetness on a molecular level
Insights about the receptor for sensing sweets, such as chocolate cake, could someday lead to better-tasting food.
By American Chemical Society —— Bio and Archives--October 27, 2019
Science-Technology | Comments | Back To Full Article
Whether it’s chocolate cake or pasta sauce, the sensation of sweetness plays a major role in the human diet and the perception of other flavors. While a lot is known about the individual proteins that signal “sweet,” not much is known about how the proteins work together as a receptor to accomplish this feat. Now, in ACS Chemical Neuroscience, researchers report a molecular look at the receptor, which could someday lead to better-tasting food. Welcome to CFP’s Comment Section!
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