The Sense of Taste

Of genes, molecules and the fascinating biology of one of the most fundamental senses
1. Auflage 2021
ISBN: 978-3-658-32232-8
Verlag: Springer

Buch, Englisch, 51 Seiten, Format (B × H): 148 mm x 210 mm, Gewicht: 103 g

Reihe: Springer essentials

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.
This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Schling, Petra

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Neurowissenschaften, Kognitionswissenschaft
• Naturwissenschaften Biowissenschaften Tierkunde / Zoologie
• Naturwissenschaften Chemie Chemie Allgemein
• Naturwissenschaften Biowissenschaften Biowissenschaften
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Neurologie, Klinische Neurowissenschaft

Inhaltsverzeichnis

Taste from the point of view of biology.- flavors.- tastes in unusual places.

Über Autor(innen)

Dr. Petra Schling is a research assistant at the Biochemistry Center of Heidelberg University.