Abstract
This chapter gives a brief survey on the chemistry of gustatory taste sensations, i.e. the perception of the basic tastes modalities sour, sweet, salty, bitter as well as umami, and lingual somatosensory sensitivity resulting from temperature and tactile stimulation as well as chemical activation of chemosensory receptors. Some of the present challenges facing researchers in taste chemistry and biochemistry are presented and future perspectives are discussed.
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