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Chem. Senses 27: 847-849,
2002
© Oxford University Press 2002
TRANSLATION |
New Seasonings
College of Science, Imperial University of Tokyo, Tokyo, Japan
| The first 150 words of the full text of this article appear below. |
The relationship between our senses and chemistry is a most interesting issue from several points of view. Among the senses, olfaction and taste are regarded as the chemical senses proper. It is clear, therefore, that there must be a close relationship between the chemical structure of a substance and its smell and taste. However, I regret to say, little scientific evidence has been obtained for this relationship. (...)
In the past it was said that there are five taste qualities: sour, sweet,
salty, bitter and hot. A hot sensation is just a skin mechanical sensation,
therefore today's scientists do not regard this sensation as a taste.
Furthermore, such qualities as metallic, alkaline and astringent are not
considered to be tastes (at least not pure tastes), because they cannot be
separated from the sensation accompanied by tissue damage. Therefore,
Physiologists and psychologists recognize only the four tastes sour, sweet,
salty and
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