FSTC 201 Chapter 7: FSTC 201, Ch. 7
2 May 2016
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Document Summary
7. 2: flavor is a property of food material that is produced when the food interacts with receptor mechanisms in the oral and nasal cavities flavor involves taste and aroma, sweet flavor. Comparison of the sweetness of various sweet substances compared to sucrose. The earlier ah,b,x theory of sweetness presented a situation of complementary alignment of tastant to tongue receptor across three zones designated ah, b, and x (or gamma). In this model, the ah of the tastant aligned and docked with the b region of the tongue receptor, while the b region of the tastant aligned and bonded with the ah of the receptor. The x sites completed the stabilization due to nonpolar or hydrophobic attraction. Multipoint attachment- interactions between tastants molecules and receptor cells, 8 sites of possible interaction for sweetness, various ionic and hydrogen bonding or steric interactions.
