Skip Navigation

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Faurion, A.
Right arrow Articles by Leod, P. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Faurion, A.
Right arrow Articles by Leod, P. M.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses 5: 107-121,
© 1980

research-article

Sweet taste involves several distinct receptor mechanisms

Annick Faurion, Sachiko Saito* and Patrick Mac Leod

Laboratoire de Neurobiologie Sensorielle de l'Ecole Pratique des Hautes Etudes C.E.N.F.A.R., BP N° 6, 92260 Fontenay-aux-Roses, France *Industrial Products Research Institute 1-4. 1-Chome, Higashi, Yatabe-Machi, Tsukuba-Gun, Ibaragi-Ken, Japan

Measures of human sensitivities to various sweet compounds conducted at threshold (91 subjects, 7 sweeteners) and at suprathreshold levels (9 subjects, 12 sweeteners) show interindividual differences. Multidimensional analysis indicates that sweet taste can be represented in a tridimensional continuum if 12 compounds are considered. Results are speculatively interpreted as indirect evidence for the existence of several receptor sites cooperating in sweet taste chemoreception.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Chem SensesHome page
B. Gordesky-Gold, N. Rivers, O. M. Ahmed, and P. A.S. Breslin
Drosophila melanogaster Prefers Compounds Perceived Sweet by Humans
Chem Senses, March 1, 2008; 33(3): 301 - 309.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
J. K. Kamerud and J. F. Delwiche
Individual Differences in Perceived Bitterness Predict Liking of Sweeteners
Chem Senses, November 1, 2007; 32(9): 803 - 810.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
R. S.J. Keast, T. M. Canty, and P. A.S. Breslin
Oral Zinc Sulfate Solutions Inhibit Sweet Taste Perception
Chem Senses, July 1, 2004; 29(6): 513 - 521.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
S. Harada and S. Maeda
Developmental Changes in Sugar Responses of the Chorda Tympani Nerve in Preweanling Rats
Chem Senses, March 1, 2004; 29(3): 209 - 215.
[Abstract] [Full Text] [PDF]

Home page
 J. Neurophysiol.Home page
C. H. Lemon, T. Imoto, and D. V. Smith
Differential Gurmarin Suppression of Sweet Taste Responses in Rat Solitary Nucleus Neurons
J Neurophysiol, August 1, 2003; 90(2): 911 - 923.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
S. S. Schiffman, E. A. Sattely-Miller, B. G. Graham, J. Zervakis, H. H. Butchko, and W. W. Stargel
Effect of Repeated Presentation on Sweetness Intensity of Binary and Ternary Mixtures of Sweeteners
Chem Senses, March 1, 2003; 28(3): 219 - 229.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
O. Lugaz, A.-M. Pillias, and A. Faurion
A New Specific Ageusia: Some Humans Cannot Taste L-Glutamate
Chem Senses, February 1, 2002; 27(2): 105 - 115.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
K. M. Rankin and L. E. Marks
Chemosensory Context Effects: Role of Perceived Similarity and Neural Commonality
Chem Senses, December 1, 2000; 25(6): 747 - 759.
[Abstract] [Full Text] [PDF]

Home page
 CROBMHome page
R. Matsuo
Role of Saliva in the Maintenance of Taste Sensitivity
Critical Reviews in Oral Biology & Medicine, January 1, 2000; 11(2): 216 - 229.
[Abstract] [Full Text] [PDF]

Home page
 Food Science and Technology InternationalHome page
A.M. Calvino and M. Garcia
Perceived intensity and persistence of heterogeneous taste mixtures: Intensidad y persistencia percibida en mezclas gustativas heterogeneas
Food Science and Technology International, January 1, 1998; 4(4): 277 - 284.
[Abstract] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.