Taste recognition chemistry

Abstract

The basic tastes (sweet, salt, sour, and bitter) have common chemical features, and are initiated by chemical recognition reactions with the receptor that are transmitted through water. Although no chemical products are formed, the tastes are differentiated by the symmetrical nature of the interactions. Sweetness results from a symmetrical anti-parallel dipolar interaction, and true saltiness from symmetrical anti-parallel ionic interactions. On the other hand, sourness is elicited by a dissymmetric interaction between the hydrogen ion and a nucleophilic component of the receptor. Bitterness arises when either dipolar organic or ionic inorganic compounds have a dissymmetric saporous unit that leads to a dissymmetric interaction with the receptor.