FOOD 3040 Lecture Notes - Lecture 10: Axon, Microvillus, Hydrogen Bond
10 Jun 2016
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Document Summary
Integration of smell, taste, feeling, sound and sight. Substances responsible for the taste components are water soluble and non-volatile. Typically present in high concentrations as compared to aromas. Binding of molecule to receptors on the microvilli of sensory cells. Binding produce electrical signal which is transmitted via the dendritic extension of a neuron to the nerve fiber and the brain. Sweetness: development of sugar and sweet replacement. Bitter: structure is closely related to sweet, understanding of bitterness may help to mitigate undesired flavour. Umami: research showed that umami may help in satiation, reducing food consumption. A combination of a covalently bound h-bonding proton and an electronegative orbital position. One of the atoms must possess a hydrogen bonding proton: o, n, cl. Hydroxyl group o can be serve as ah or b function. An electronegative atom(b) must be 3 angstroms from a hydrogen bonding proton (ha) It is attached by the lipophilic (gamma: ch3 or phenyl.
